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3 tbsp. salad oil, divided
In 12" skillet over medium heat, in 1 tbsp. hot salad oil, cook onion and garlic until tender.
In medium bowl, mash garbanzo beans. Stir in bread crumbs, next 6 ingredients, and onion mixture.
Onto lightly floured surface, spoon mixture into 8 equal mounds. With floured hands, shape each into a 3"x2" oval patty.
In same skillet over medium heat, in 2 tbsp. hot oil, cook patties until golden on both sides, about 8 minutes.
Drain on paper towels.
Poster's Notes:
I scoop out spoonfuls with a tiny ice cream type scoop, flatten them into patties, and either fry as above or if I am feeling really pious, spray a non-stick pan with olive oil, brown the patties on side 1 and before turning, spray side 2 with olive oil. Either way, they come out much more like those I had in Israel than those we get here. The outsides get crispy but not hard.
I have frozen them both cooked and raw but think I like raw best.
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 small onion, minced
1 garlic clove, minced
1 can garbanzo beans, drained
1 cup fresh bread crumbs (2 slices)
2 tbsp. minced parsley
2 tbsp. sesame tahini/techina
1 tbsp. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1 egg
The above is the original recipe. I just dump everything into the food processor and mix together.