• Cooking Time:
  • Servings: 8 servings
  • Preparation Time:


  • 1 can (16 oz) chick-peas, drained, or 2 C cooked dried chick-peas, drained
  • 2 slices whole-wheat bread, crumbled fine (about 2/3 C)
  • 1/2 C onion, chopped
  • 1 egg
  • 2 T minced parsley
  • 3 cloves garlic, minced
  • 1/2 tsp each: turmeric and baking soda
  • 1/4 tsp each: cumin, marjoram, basil and pepper
  • 3/4 tsp salt
  • Oil for deep-frying
  • Tahini sauce (see recipe)
  • Hummus (see recipe)
  • 4 to 6 pita breads, heated and cut in half
  • Shredded lettuce (optional)
  • Chopped tomato (optional)
  • Chopped cucumber (optional)


  • In large bowl mash chick-peas.
  • Add bread, onion, egg, parsley, garlic, 1 tablespoon Tahini Sauce, salt, turmeric, baking soda, cumin, marjoram, basil, and pepper.
  • Mix well.
  • With wet hands, shape in to 24 balls.
  • Fry 12 balls at a time in hot oil (350 degrees) about 5 minutes or until well browned.
  • Drain on paper towels.
  • Eat as is, or with Tahini Sauce, or put 3 balls into each pita half with some hummus, and top with lettuce, tomato, and cucumber and sprinkle with Tahini Sauce.


Suggestion: Serve with pickle strips.

See separate recipes for Tahini Sauce and Hummus.

Author Credit: Yvette Malamud Ozer

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