Yield: 60 servings
Ingredients:
2 #10 cans of garbanzo beans (drained)
3-4 y onion in fine mince
¾-1 c garlic minced
2 bunches italian parsely, minced
2 TB tumeric
2-3 cup AP flour
Rice bran or high heat oil for fryer
Method:
Sautee onion and garlic on low heat (with a few TB oil), once soft add tumeric. Blend to chickpeas (garbanzos) to a rough paste in cuisenart. Hand mix in the onion and garlic paste, flour, and minced parsley. Make into small balls, too large and it won’t cook properly. Fry at 315 F.
