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Yield: 5 servings. Cover dried peas with water and let soak overnight. Drain. Put in a food processor with half the onion, garlic and spices etc. Blend to a fine puree. empty into bowl and puree second half.Add baking powder and mix well. Wet hands and form into balls the size of a walnut. May roll in some flour to coat and deep fry in hot oil till golden. Serve with a humus dip in pita. Or eat with a salsa sauce. Note: do not use canned chickpeas with this recipe.
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