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Soak the beans overnight for 12 hours.
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Rinse the beans and set aside.
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In a food processor mince the onion, shallot, garlic, serrano pepper, lemon juice and spices, scrape the edges one time and pulse a few more times.
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Add the cilantro and half the garbanzo beans and pulse about 15 times, you want it a bit chunky.
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Add the flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour and leaving it with small pieces of garbanzo beans.
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Put in the refrigerator for at least 20 minutes.
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Line a baking sheet with parchment paper.
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Pre-heat oven to 375
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Form into golf ball size balls and press flat to form a disc and place them on the baking sheet.
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(Optional) Brush each one with olive oil using a pastry brush or carefully rub on with your fingers. Then with a spatula carefully flip them over and do the same to the other side.
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Bake for 15 minutes then flip over for 10 to 15 more minutes or until golden.