1 lb dry chickpeas
3-5 cloves of garlic
1/4 C flour
1/4 C vital wheat gluten
2 t salt
2 t cumin
1 t ground coriander
1/4 t black pepper
1/2 t cayenne pepper
1/2 t ground cardamom
1/4 C parsley (optional)
oil, for frying
Soak beans overnight. Do not cook.
Process onion and garlic in food processor.
Add all other ingredients except the oil for frying.
Process until uniformly broken down into small bits.
Refrigerate at least two hours.
Shape into patties or balls--sometimes putting a little extra water on your hands helps. This part can be a bid fiddly, but squeeze the dough and shape them gently as best as you can. When they are added to the oil they develop a crust which helps hold them together.
Fry each side in oil until lightly golden.