Adapted from Chef Gabe Garcia, head chef of the magnificent Tierra Sur restaurant at California's Herzog Wine Cellars
3 to 4 cups oil (something with high smoke temp)
4 cups of cooked dry chickpeas
1-cup chickpea flour
½ cup of minced white onion
2 cloves of garlic mashed
1 large egg
2 tablespoons of chopped parsley
1 tablespoon of kosher salt
Heat oil to 350 degrees F in a heavy pot or deep fryer
Place cooked dry chickpeas in food processer and pulse to a small chop or chop by hand. In a bowl combine, chopped chickpeas, chickpea flour, onion, garlic, beaten egg, parsley, and salt. Stir into a nice even mixture; the mixture should hold its shape when its form to a ball.
Form the chickpea mixture into balls about the size of walnuts
Fry about 6 balls at once for about 4 minutes or until golden brown. Drain on paper towel.
Approximately 18-20 fritters
Chef's Note: this recipe is similar to a falafel
Recipe: Kosher, parve, appetizer