by | Oct 31, 2018 | Entrees, Recipes


2 cups soaked garbanzos

½ cup cold water

1 clove garlic

2 tablespoons parsley

¼ teaspoon cumin

1 teaspoon salt

1 cup savory bread crumbs (see recipe at the end)


Wash garbanzos carefully and soak overnight in enough cold water to keep beans sufficiently covered. They swell up in the water.

Grind 1  1/3 cups soaked garbanzos with a food chopper (or food processor) with medium blade to somewhat fine. Or chop in blender without water, if possible.

Blend 2/3 cup soaked garbanzos with ½ cup cold water until very fine. Add minced parsley, chopped garlic, cumin, and salt.

Add the wet mixture to the “drier” ground garbanzos and mix well.

Take a heaping tablespoon of mixture and drop it into a bowl of savory crumbs, coating all sides with crumbs. (For savory crumbs, see below).

Shape with fingers, if necessary, into 1– 1 ½ inch size balls.

Place on ungreased baking sheet and cover with foil.

Bake at 350 degrees F. covered for 15 minutes. Turn and bake uncovered 10 minutes.

Serve hot inside pita bread with cucumber, tomato, lettuce, green onions, etc.

Use tahini sauce on top. (See below).

Tahini Sauce:

To make tahini sauce, blend:

1 cup sesame seeds

2 tablespoons cold-pressed oil

½ cup water. Blend until seeds are fine. Then add:

1 teaspoon salt

¼ cup lemon juice

And more water if necessary.

Recipe for savory bread crumbs:

Combine well:½ cup dry whole wheat breadcrumbs

¼ cup nutritional yeast flakes

1 tablespoon cold-pressed oil

Source: From Oats, Peas, Beans, and Barley Cookbook, 1974 by Edyth Young Cottrell

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