Directions:
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of ping pong balls. Flatten them out slightly and place them on a pan covered in aluminum foil and sprayed with cooking spray.
- Bake at 450 degrees until nicely browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 900.48 Kcal (3770 kJ) | ||
| Calories from fat | 124.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 21% | |
|---|---|---|---|
| Sodium | 2461.6mg | 103% | |
| Potassium | 2344.5mg | 50% | |
| Total Carbs | 148.08g | 49% | |
| Sugars | 23.61g | 94% | |
| Dietary Fiber | 23.3g | 93% | |
| Protein | 45.34g | 91% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 14.1mg | 78% | |
| Calcium | 375.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 273.25 Kcal (1144 kJ) | ||
| Calories from fat | 37.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 21% | |
|---|---|---|---|
| Sodium | 746.96mg | 103% | |
| Potassium | 711.43mg | 50% | |
| Total Carbs | 44.93g | 49% | |
| Sugars | 7.16g | 94% | |
| Dietary Fiber | 7.07g | 93% | |
| Protein | 13.76g | 91% | |
| Vitamin C | 7.1mg | 39% | |
| Iron | 4.3mg | 78% | |
| Calcium | 113.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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