Ingredients
2
cups water
1
cup dried white fava or garbanzo beans
1
egg
1
small red onion, finely chopped
3
tablespoons chopped fresh parsley
2
tablespoons Gold Medal™ all-purpose flour
2
teaspoons finely chopped garlic cloves
1
teaspoon salt
1
teaspoon ground coriander
3/4
teaspoon ground cumin
1/4
teaspoon baking powder
1/8
teaspoon ground ground red pepper (cayenne)
Vegetable oil
Preparation
Heat 2 cups water and the beans to boiling in 2-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer 1 to 1/2 hours or until tender. Drain, reserving liquid.
Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not puree beans in blender or food processor.) Stir in remaining ingredients execept oil. (Mixture should be thick.) Cover and let stand 1 hour.
Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes.
Heat oil (2 inches) in 3-quart saucepan to 375°F. Fry 4 or 5 rounds at a time in oil 2 to 3 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels.
