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chickpeas parsley lemon juice Tahini garlic ground cumin ground turmeric ground coriander salt cayenne pepper vegetable oil
Viewed: 57 - Published at: 2 years agoIngredients
- 1 heaping cup dried chickpeas, soaked overnight in cold water
- 2 tbsp finely chopped parsley
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp cayenne pepper
- Vegetable oil, for deep-frying
Method
- Drain the soaked chickpeas.
- Process the chickpeas with the other ingredients until finely chopped but not pureed.
- Transfer to a bowl.
- Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.
- Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350F (170C).
- Moisten your hands with water and shape the mixture into 12 slightly flat balls.
- In batches, deep-fry in the oil about 3 minutes, or until golden.
- Transfer to paper towels to drain.
- Serve hot.
