Ingredients:
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft) 2 beaten eggs 3 cloves garlic (crushed) 1/2 cup *each*, finely minced, celery and scallions 1/2 tsp ground cumin 3 Tbs tahini 1/2 tsp tumeric 3 Tbs flour 1/4 tsp cayenne, dash black pepper 1.5 tsp salt
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