Overall Rating:

3 out of 5

suggestion for making recipe work, September 9, 2007
By loupascal

"Okay, so here is the skinny: The results of this recipe are very good, very, but there are some caveats to the actual process and the recipe. If you use canned beans (soaking the dry ones is better), your moisture content will be much higher and the beans require MUCH less processing in the food processor. I know this as I used canned and learned the hard way the first time I made this. Now that I took the time to make it a third time (first and third using canned beans), I can add the following: When using canned beans, add onion, chopped garlic and pepper flakes to food processor first. Process a bit until the size of eraser heads or a bit smaller. Add beans, herbs and pulse, stir, pulse until pieces are about the size of large pin-heads. No further. Turn the results into a bowl, add cumin, salt, baking powder, and flour. Stir to combine. Do not use the food processor for this step unless you are very careful with the pulse button. Also, note: Smaller food processors are not appropriate for this recipe. You need a regular full sized one otherwise it's "pulse once stir once" for many minutes. You really don't want a "dough", and if you are using more than 4 to 6 tablespoons of flour you are making dough. Actually, if you need more than 4 tablespoons, your recipe with be dense. That's it. Fry away, and they are quite good and won't disappear (dissolve in the oil when frying.)."

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