2 c. water
2 cans (15 oz. each) garbanzo beans, drained, reserve liquid
1 c. eggs
1 sm. red onion, finely chopped
3 tbsp. snipped parsley
2 tbsp. flour
2 tsp. finely chopped garlic
1 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/4 tsp. baking powder
Dash of ground red pepper
Vegetable oil

Heat water and beans to boiling. Boil 2 minutes. Remove from heat, cover and let stand for 1 hour. Mash beans (do not use blender) and add 2 to 3 tablespoons of reserved liquid from beans if necessary. Stir in remaining ingredients except the vegetable oil. Mixture should be thick. Cover and stand 1 hour. Shape into 1 inch balls, then flatten. Let stand 30 minutes. Deep-fry on both sides 2 to 3 minutes. Drain on paper towels.