1/2 pound chick peas
1/4 cup cracked wheat
1 small onion
1 tablespoon parsley
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon paprika
1 dash cayenne pepper
2 tablespoons bread crumbs
Food Processor Directions: Soak garbanzos overnight in 1/2 gallon water.
Next morning, drain. Place in a large pot, cover with water, add 1 tablespoon
salt and bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours. Drain
and allow to cool. Soak the cracked wheat in hot water for 20 minutes. Drain
and set aside.
Insert steel blade in food processor. Place garbanzos in container and process
until finely chopped. Transfer to a large mixing bowl. Peel the onion, cut
into chunks and place in container along with parsley and garlic. Process
until finely chopped. Add onion mixture and cracked wheat to garbanzos in
mixing bowl. Stir in lemon juice and spices, mixing well. Add bread crumbs
until mixture is firm enough to hold a shape. Shape mixture into 1-inch
balls. Fry in deep hot oil until light brown and crisp.