- 1 cup (200g) dried chickpeas
- 4 green onions, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 teaspoon (5g) kosher salt
- ¾ teaspoon (4g) ground cumin
- ½ teaspoon (3g) chili powder
- ¼ cup (40g) flour, plus more, if needed
- 1 teaspoon (5g) baking powder
- 1 cup (236ml) vegetable oil
- ½ cup (120ml) cayenne pepper hot sauce
- 1/3 cup (75g) unsalted butter, melted
- Place chickpeas in a large bowl. Cover with 2 inches of water and soak for 12 to 24 hours. Drain.
- Place chickpeas, green onions, garlic, salt, cumin and chili powder in the bowl of food processor. Pulse until finely chopped. Add flour and baking powder; pulse to combine.
- Squeeze a small amount of mixture. It should hold together and not be sticky. Add up to another 2 tablespoons (25g) flour if needed and pulse to combine. Transfer mixture to a medium bowl, cover and refrigerate for one hour or up to 24 hours.
- Once chilled, use a small ice cream scoop or tablespoon to scoop balls. Flatten each to a generous 1/4-inch (1cm) thick patty and set aside on a rimmed baking sheet.
- Heat oven to 250F (120C).
- Add vegetable oil to a frying pan heat to 375F (190C). Fry patties in batches of 5 or 6 until golden brown, 4 to 6 minutes, flipping halfway. Transfer onto another rimmed baking sheet and place in oven to keep warm while frying remaining patties.
- When ready to serve, whisk together hot sauce and butter in a large bowl until well combined. Remove patties from the oven and toss in sauce.