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Ingredients:

Dry garbanzo beans – 1 cup
Cilantro – 1 bunch
Parsley – 1 bunch
Onion – 1 small
Garlic – 5 cloves
Hot pepper – to taste
Sesame – 1tbsp
Bread crumbs – 2 tbsp
Cumin – 1 tsp
Paprika – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Baking soda – 1 tsp
Water – 3-5 tbsp

Directions:

Soak the garbanzo bean overnight
Drain the garbanzo bean
Process all ingredients in a food processor adding water gradually until you have a paste not too thick not too liquidy
Place in the refrigerator for an hour

Fill a pot with oil 2 inch high and heat to about 350 F
Make balls about a ping pong size and drop carefully into the oil (avoiding a splash of the hot oil)
Drop a number of ball so all the balls swim freely in the oil (they may stick at the bottom of the pot so wait a few minutes and release them carefully using a spoon)
When the balls turn brown, remove them using a perforated spatula and lay them over a paper towel to absorb the oil

Served within a pita with some salad and tahini or other sauce

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