Chickpea Fritters

-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.