These bites can be made into any size you want. This recipes makes 4 bites, with each one fitting into a one mini pita pocket.
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
2 tablespoons finely minced onions
1 clove garlic, chopped
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon flour
Salt, to taste
Freshly ground black pepper
Vegetable oil, for frying
Mini pita pockets, sliced, for serving
Hummus, for serving
Crumbled feta cheese, for serving, optional
1. In a food processor, combine chickpeas, onion, garlic, cumin, coriander and flour and season with salt and pepper. Transfer to a bowl and shape into 4 small balls. Gently press each one down to form a disk. Refrigerate for 15 minutes.
2. In a medium sauté pan, heat 1-2 tablespoons oil over medium-low heat. Add chickpea bites to pan (working in batches if necessary as to not overcrowd pan) and cook until golden brown on both sides, about 5 minutes per side. Transfer each bite to a paper towel-lined plate and continue until all bites are cooked.
3. To serve, place one bite in a mini pita and top with a dollop of hummus and feta cheese (if using). Repeat with remaining bites. Serve immediately.
Makes 4 bites.