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Ingredients

2 cups dried chickpeas (garbanzo beans) water to cover ½ cup roughly chopped cilantro leaves and stems 2 medium eggs 5 cloves garlic, peeled 3 tablespoons chickpea flour 2 tablespoons tahini 2 teaspoons ground coriander 1 teaspoon salt 1 teaspoon ground cumin ½ teaspoon chili powder ½ cup vegetable oil, or as needed

Nutrition Info

249.5 calories carbohydrate: 33.7 g cholesterol: 46.5 mg fat: 8 g fiber: 9.6 g protein: 12.6 g saturatedFat: 1.2 g servingSize: - sodium: 331.9 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Place the chickpeas into a large container and cover with several inches of cool water, let stand 8 hours to overnight.
Drain water from beans and transfer beans to a pot, cover with water. Bring water to a boil, reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender, blend until well mixed but still chunky. Form mixture into patties.
Heat oil in a large skillet over medium heat, fry patties until golden and crisp, about 3 minutes per side.

8 patties

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.