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Ingredients
  • Vegetable oil, for frying
  • 8 ounces chickpeas, soaked overnight, drained and rinsed
  • ¾ cup fresh parsley leaves
  • 1 ½ teaspoons baking powder dissolved in 3 tablespoons water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • Kosher salt
  • Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges
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