2 (15 ounce) can garbanzo beans, rinsed and drained OR
2 ½ cup pre cooked garbanzo beans chickpeas
1 onion, finely chopped
8 cloves garlic, minced
1 cup chopped fresh cilantro
1/2 cup fresh parsley
3 tsp. ground cumin
2 tsp. curry powder
2 tsp. ground turmeric
1 tsp. salt
1 tsp. black pepper
¼ cup arrowroot powder (may be substituted with oat flour or whole grain flour)
If using dried garbanzo beans, soak 2 cups chickpeas in water and 4 Tbs. vinegar for 24 hours, then slow cook until soft. OR use canned garbanzo beans.
Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, arrowroot powder, garbanzo flour, salt and pepper. Shape the mixture into balls the size of golf balls. Flatten slightly to make thick patties.
Heat oven to 375 degrees. Coat a baking sheet with coconut oil and line patties on baking sheet. Bake for 20 minutes on the first side, and 10 minutes on the second side, or until browned.