This traditional Middle Eastern favourite is a versatile vegetarian dish that everyone will love.

  • 20 mins cooking
  • Makes 40 Item
  • Print


  • 2 cup (400g) dried chickpeas (garbanzo beans)
  • 1 (150g) brown onion, coarsely chopped
  • 2 clove garlic, quartered
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoon plain flour
  • 1 teaspoon salt
  • vegetable oil, for deep-frying


  • 1
    Place chickpeas in a large bowl and cover with cold water. Stand overnight, drain.
  • 2
    Combine chickpeas, onion, garlic, parsley and spices in a large bowl. In two batches, blend or process chickpea mixture until almost smooth. Return mixture to bowl.
  • 3
    Add soda, flour and salt to chickpea mixture. Stir to combine, season. Stand 30 minutes.
  • 4
    Roll level tablespoons of mixture into balls; stand 10 minutes.
  • 5
    In batches, deep-fry balls in hot oil until golden brown. Drain on absorbent paper.

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