I got the recipe from MBG food. They were very good. The texture was very airy but I would add a little more cumin.
- 1⅓ cups dried chickpeas
- ¼ cup water, plus plenty for soaking the chickpeas
- 1 quart lightly packed fresh parsley leaves (from about 2 bunches)
- ¼ yellow onion, chopped
- Grated zest of 1 lemon
- 1 tablespoon all-purpose flour
- 2 teaspoons Morton kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom pods
- ¼ teaspoon cayenne pepper
- 2 egg whites
- 2 to 3 quarts canola oil or avocado oil, for frying
- Put the chickpeas in a large bowl, and submerge in water. Soak overnight.
- In the bowl of your food processor, pulse the parsley a few times, until it’s roughly chopped. Drain and rinse the chickpeas, then add them along with the onion, lemon zest, ¼ cup water, flour, salt, baking powder, and spices. Process until the mixture is all the same color and starting to pull together.
- Whip the egg whites to stiff peaks with a whisk or mixer. Fold the whites into the chickpea mixture, and chill for at least 1 hour.
- Clip a thermometer to the side of a heavy-bottomed pot or Dutch oven, and add enough canola oil to come about halfway up the sides of the pot. Bring to 350°F over medium-high heat. While it warms up, line a plate or cooling rack with paper towels.
- Working in batches of six to eight—just enough so they’ll have plenty of space in your pot—shape the dough into golf-ball-size pieces; it will be pretty loose but should still hold together. Use a slotted spoon to lower them carefully into the oil, one at a time, and fry each batch for about 4 minutes. After about 1 or 2 minutes, if they’re sticking to the bottom of the pan, nudge them loose with your spoon. These will look done before they’re completely cooked through, so be patient and let the crust become a very deep, burnished brown. Cut into one—it should be firm, the same consistency throughout.
- I served them on the top of a salad of gem lettuce, cucumbers, sauerkraut and lemon tahini dressing.