- 1 1/2 cups dried Pedrosillano garbanzos (available in bulk) or 3 cups cooked
- 2 tablespoons olive oil, divided
- 1/4 cup chopped onions
- 2 cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
- 1/2 cup chopped fresh parsley
Soak dried garbanzos in ample water to cover, until you can break them apart with your fingers, 12 to 24 hours. Drain. Or, simply drain and rinse cooked garbanzo beans.
Preheat oven to 375° F. Grease a baking sheet with 1 tablespoon oil.
Combine garbanzos, onions, garlic, spices and lemon juice in a food processor. Pulse until everything is finely minced, but not pureed, scraping down the sides as necessary. Add 1 tablespoon water to help blend, if desired. Fold in parsley.
Form the mixture into 12 balls, and then flatten into 1/2-inch-thick patties. Place patties on the prepared pan and brush the tops with remaining oil. Bake until golden and slightly crisp, 15 to 20 minutes on each side. Cool slightly before serving.
Uncooked patties can be frozen for up to 2 months. No need to thaw before baking — just bake them for 25 to 30 minutes on each side.