-Put the following a food processor:
2 cans garbanzo beans, drained and rinsed
1-2 garlic cloves, finely minced
1½ tsp sea salt
2 tsp fresh parsley, finely chopped
¼ tsp ground cumin
2 TBS flour (any kind will do)
½ tsp baking powder
3 egg whites
-Pulse until just combined, do not over mix.
-Remove the blade and using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper until you have approximately 30 little balls.
-Warm 2 TBS palm or coconut oil in a heavy skillet.
-One at a time, drop 10 of the chickpea balls into the oil and fry for about 4-5 minutes, don’t turn until they're quite browned on the first side.
-Flip and cook until golden brown and nice and crisp on the outside.
-Remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times.