Ingredients
1 (16 ounce) package dry chickpeas
1 onion, chopped
1 tablespoon dried thyme
salt and pepper to taste
2 1/2 cups dry bread cubes
2 eggs, beaten
4 tablespoons vegetable oil
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Cotton twine for trussing, tying roasts, bouquet garni
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In a large pot cover the garbanzo beans with at least 12 cups water. Cook over medium heat for 2 1/2 to 3 hours, or until tender. Check occasionally, as you might need to add more water. Working in small batches, in a blender, on either the chop or blend setting, process garbanzo beans. Blend until the mixture is a paste. Add onions, thyme, salt and pepper to the mixture; mix well. Add bread cubes and egg; mix well. Form the garbanzo bean mixture into patties. Heat oil in a large skillet over medium heat. Fry patties until each side is golden brown.