1/4 cup cold pressed sunflower oil
15 oz can garbanzo beans, do not drain
6 cloves garlic, chopped
1 tablespoon sesame tahini
3/4 cup brown rice flour
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon baking powder (non-aluminum)
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon curry
1 tablespoon parsley
1/2 teaspoon sea salt
dash of cayenne (optional)
Place garbanzo beans with water, and garlic into blender and finely chop. Mix all the remaining ingredients in a mixing bowel except the oil. Place oil into sauté' pan and heat at medium temperature. Place about a 2 tablespoons of mixture or use a small ice cream scoop, into hot oil and cook until golden brown. Remove from oil and place on paper towels to drain. Serve separately or on a bed of spinach or lettuce or rice. Top with tahini sauce.
