Tap to tick. 0 / 14 ready.

• 8 oz. dried chickpeas, soaked overnight, drained
• ½ onion, coarsely chopped
• 1 jalapeño, coarsely chopped
• 1 garlic clove, crushed
• ¾ cup chopped fresh cilantro leaves with tender stems
• ½ cup chopped fresh parsley leaves with tender stems
• 3 Tbsp. chickpea flour
• 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 tsp. baking powder
• 1 tsp. ground cardamom
• ½ tsp. ground cumin
• Vegetable oil (for frying; about 8 cups)
• Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm thick pita with pockets (for serving, optional)
• A deep-fry thermometer