Ingredients

• Garbanzo Balls
• 1 15-oz can garbanzo beans, drained
• 1 tablespoon lemon juice
• 2 tablespoons water (and more as needed to add moisture)
• 2 eggs, beaten
• 2 tablespoons minced fresh parsley
• 1 teaspoon ground cumin
• 2 cloves garlic, finely minced
• 1/4 teaspoon turmeric
• 1/4 teaspoon basil
• 1/4 teaspoon marjoram
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 1 cup unflavored (plain) bread crumbs
• oil for frying


• Tahini Sauce
• 1 11-oz. can (or 1 1/2 cups Tahini or Tehina
• 1 teaspoon water (or more as needed to thin consistency)
• 1 teaspoon lemon juice

Directions

Garbanzo Balls
Pour garbanzo beans in a food processor or blender. Add lemon juice and water and puree until mixture has a coarse paste consistency. Transfer mixture to a large mixing bowl and add all other ingredients except oil. Allow to sit for about 10 minutes or store in refrigerator until ready to cook.

Form chick pea mixture into 1-inch balls and place on a plate near cooking area. In a small saucepan, heat just enough oil to cover chick pea patties (about 1 to 1 1/2 inches deep). Have a plate with a few paper towels ready near cooking area.

With a slotted spoon or other frying utensil, gently lower garbanzo balls (a few at a time) into hot oil. Constantly and gently move balls around in oil to brown all surfaces. Remove as soon as garbanzo balls are golden brown all around (about 20-30 seconds). Remove balls and place on paper towels to drain.

Serve on a platter with Tahini dipping sauce. Pierce each garbanzo ball with a toothpick for easy taking if desired.

Tahini Sauce
In a small mixing bowl, combine ingredients until blended. Add additional water to thin if desired.