One of my favorites. A lovely vegetarian main dish which can easily be made into an appetizer. Serve with a side of greens. Make this Turkish recipe any night of the week.
Take a generous amount in your hand and roll into a ball. Lightly flatten to form a patty. If you have a slider press, it will work great. Dust patties on either side with garbanzo bean flour. (chickpea flour)
Place on a plate and refrigerate for about 1-2 hours before pan frying. They will firm up in the refrigerator.
To pan fry: place a small amount of olive oil in a skillet on medium heat. Fry each patty for about 2 minutes on each side or until golden brown. Sprinkle with chopped parsley for a decorative touch.
Serve with yogurt sauce and pita wedges.
Tips: One thing I learned through trial and error: refrigerate for 1-2 hours before you pan fry them, this will make them more solid. You can also make them ahead of time. Just make sure you cover them, so they don’t dry out. When you mix the ingredients in the food processor, you want to end up with a coarse paste.