16 oz garbanzo beans
2 cloves garlic
fresh parsley to taste
4 tbsp garbanzo flour (add as needed)
1 tsp cumin
1/2 tsp paprika
1/2 tsp baking powder
Salt to taste
Preheat oven to 400 degrees. Chop beans, garlic, onion and parsley in food processor. Place mixture in bowl. Mix in flour, cumin, paprika, baking powder, and salt. Form into a little less than a tablespoon's worth balls. Flatten in your hand to resemble a small cookie. If the mixture is too sticky, add more garbanzo flour until it's easy to work with. Bake in oven for 14-18 minutes, then flip and bake for 6-10 more minutes.
The first time you make these, watch the baking time. It can widely vary with the size of the "cookies". You just want to bake them until they are slightly browned on both sides.
I like to crumble these over a nice green salad or make a nice pita sandwich.
This Sanctuary Dip from Post Punk Kitchen is fabulous with falafels.