1-3/4 C dried chickpeas
2 cloves garlic
1 small onion, quartered
1 t ground coriander
1 T ground cumin
Dash cayenne
1 C chopped fresh parsley
1 t salt
1/2 t pepper
1/2 t baking soda
1 T lemon juice
Oil for frying

Soak the beans in plenty of water for 24 hours. Drain well and place in a food processor with all the rest of the ingredients except for the oil. Process until the mixture clumps together — if it is too dry, add a very small amount of water or lemon juice, only a tablespoon at a time. Keep it as dry as you can.

Deep-fry until dark brown at 350 F, pan-fry, or bake on a nonstick mat at 400 F for about 8 minutes on a side.