Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of dried chickpeas thoroughly and soak them in ample cold water overnight for at least 12 hours, ensuring they are fully submerged.

2. 2

   Drain the soaked chickpeas completely, then combine them in a food processor with 0.5 cup fresh parsley, 0.5 cup fresh coriander, 1 small white onion (chopped), 3 garlic cloves, 1 teaspoon ground cumin, and 0.5 teaspoon ground coriander.

3. 3

   Process the mixture until it forms a coarse paste, stopping to scrape down the sides of the bowl as needed, ensuring there are no large chickpea pieces remaining.

4. 4

   Transfer the chickpea mixture to a large bowl and stir in 0.5 teaspoon baking soda, 1 teaspoon salt, and 0.25 teaspoon black pepper, mixing thoroughly to combine all ingredients.

5. 5

   Form the mixture into small, flat fritters, about 1.5 inches in diameter and 0.5 inch thick, ensuring they hold their shape firmly.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or fryer to 350°F (175°C) and carefully lower the fritters into the hot oil in batches, avoiding overcrowding the pot.

7. 7

   Deep fry the fritters for 3-5 minutes per side, or until they are deeply golden brown and crispy, then remove them with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve the hot Farafer El Hummus El Masry immediately with tahini sauce, pickled vegetables, or fresh pita bread.