Garbanzo beans are a staple in the traditional Spanish diet. In fact, until the last half of the 20th century, garbanzos were eaten in Spanish homes almost every day. Generally, they were used as a base for hearty soups and stews in place of meat, which was more costly. Dry garbanzos must be soaked overnight, then simmered for hours until soft. Fortunately, cooked garbanzos are available in cans, which makes this recipe quick and easy.

These lightly fried garbanzo balls are an easy-to-prepare, Spanish tapa or appetizer. They are best served while still warm, along with a flavorful sauce. First, drain and mash canned garbanzo beans. Mix with fresh, minced garlic, milk, bread crumbs and spices. Shape into small balls, coat in flour and fry. Some cooks like to serve with an onion or leek sauce. However, any flavorful Spanish sauce for dipping is appropriate, such as garlicky alioli or romesco sauce.  (Links to sauce recipes below.)

See Also

Garbanzo and Pepper Stew - Garbanzos y Pimientos

Garbanzo and Spinach Soup - Potaje de Garbanzos y Espinacas

Chicken Noodle & Garbanzo Soup – Sopa de Pollo con Fideos y Garbanzos