Ingredients
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1 cup (200 grams) dried chickpeas
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4 green onions, coarsely chopped
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4 cloves garlic, coarsely chopped
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1 teaspoon (5 grams) kosher salt
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3/4 teaspoon (4 grams) ground cumin
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1/2 teaspoon (3 grams) chili powder
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1/4 cup (40 grams) flour, plus more, if needed
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1 teaspoon (5 grams) baking powder
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1 cup (236 milliliters) vegetable oil
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1/2 cup (120 milliliters) cayenne pepper hot sauce
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1/3 cup (75 grams) unsalted butter, melted
Directions
- Place chickpeas in a large bowl. Cover with five centimeters of water and soak for 12 to 24 hours. Drain.
- Place chickpeas, green onions, garlic, salt, cumin and chili powder in the bowl of food processor. Pulse until finely chopped. Add flour and baking powder; pulse to combine.
- Squeeze a small amount of mixture. The mixture should hold together and not be sticky. Add up to another two tablespoons (25 grams) flour if needed and pulse to combine. Transfer mixture to a medium bowl, cover and refrigerate for one hour or up to 24 hours.
- Once chilled, use a small ice cream scoop or tablespoon to scoop balls. Flatten each to a generous one centimeter thick patty and set aside on a rimmed baking sheet.
- Heat oven to 250°F (120°C).
- Add vegetable oil to a frying pan on medium heat until 375°F (190°C). Fry patties in batches of five or six until golden brown, about four to six minutes, flipping halfway. Transfer onto another rimmed baking sheet and place in oven to keep warm while frying remaining patties.
- When ready to serve, whisk together hot sauce and butter in a large bowl until well combined. Remove patties from the oven and toss in sauce.
