Instructions: Yield : 50-60 one inch balls or 36
croquettes.

Place chickpeas in pot with 3 cups of water. Bring to a boil and simmer 10 minutes. Let stand for a minimum of 1 hour.

Soak the bulgur in warm water to cover for 20 minutes. Drain.

Place the chickpeas in a food processor with all lingredients except bulgur and breadcrumbs. Pulse-process until finely chopped but not pureed. Gently mix in bulgur and enough breadcrumbs to hold mixture together. Cover the mixture and refrigerate for at least 15 minutes.

Shape the mixture into one inch ball and set aside (make sure they are not touching one another). Preheat frying pan with about 1/4 inchof oil over medium-high heat. Do not crowd the balls. Fry them until brown on all sides. Drain on paper towels. Or deep fry.

To make fatfree: Use Egg Beaters or other egg substitute or egg whites instead of eggs.

Bake instead of frying: Preheat the oven to 500 degrees F. Spray a cookie sheet with oil spray or grease it. Shape into 1-inch balls and flatten slightly to make croquettes. Spray the tops of the croquettes. Bake for 10-15 minutes until browned on the outside. Check to see if they need to be turned (it depends on the cookie sheet).

Serving Ideas : Serve with pita bread, tahini sauce*, chopped salad

For a nearly fat free sauce, add a few drops of dark (toasted) sesame oil to nonfat yogurt with salt. pepper, lemon juice and garlic to taste.

NOTES : Im not sure if Ive ever fried these. However, the baking method I developed is very easy, and the results are quit good.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.