| 1/2 | lb | Dried chick-peas, rinsed in cold water, picked over, and left |
| | In water to cover overnight, or 3 cups drained canned chick-peas |
| 2 1/2 | qt | Water |
| 2 | tb | Salted butter |
| 2 | | Cloves garlic, finely chopped |
| 1 1/2 | ts | Salt |
| | Few dashes of Tabasco sauce |
| 1/4 | ts | Ground cumin |
| 1 | tb | Minced fresh parsley |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Baking powder |
| 2 | lg | Eggs, lightly beaten |
| | Peanut or vegetable oil for frying |
| | Salsa de Aguacate (recipe follows) |
| 1 | | If using dried chick-peas, place them in a large stockpot with the |
| | Water, and simmer, covered, over low heat for 2 1/2 hours. Drain and |
| | Set aside. |
| 2 | | In a small skillet over low heat, melt the butter. When it begins to |
| | Foam, add the garlic and cook, stirring, 3 to 4 minutes, until tender. |
| 3 | | In a food processor fitted with a steel blade, puree the chickpeas, |
| | Whether cooked or canned. Add the remaining ingredients (except the |
| | Oil and salsa de aguacate) and process until the mixture is smooth. |
| | Correct the seasonings and refrigerate the mixture at least 1 hour. |
| 4 | | Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet |
| | Or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 |
| | Degrees, or until a drop of batter sizzles when it touches the oil, and |
| | Fry 1 tablespoon of batter until golden brown. Taste for seasoning and |
| | Adjust if necessary in the remaining batter, then drop the mixture by |
| tb | Into the hot oil, and fry the fritters until golden brown |
| | On all sides, turning with a slotted spoon. Do not fry too many at |
| | Once, or the oil temperature will fall and they will be soggy rather |
| | Than crisp. Place the fritters on a paper-towel-lined platter in the oven |
