Ingredients
- 250 g dried chickpeas, soaked 12 hours (uncooked)
- 1 small onion
- 2 garlic cloves
- 1 bunch parsley
- 1 bunch cilantro
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 30 g chickpea flour
- Salt and pepper to taste
- Oil for frying
Step-by-step
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- Drain the soaked chickpeas (uncooked) very well.
- Put the onion, garlic, parsley and cilantro in the mixing bowl and chop 5 sec/speed 5.
- Add the chickpeas, cumin, ground coriander, salt and pepper. Blend 20 sec/speed 6 into a grainy paste. Scrape down the sides.
- Add the baking soda and chickpea flour. Mix 10 sec/speed 4.
- Refrigerate the mixture 20 min. Shape into balls and flatten slightly.
- Fry in oil at 180°C until golden. Drain on paper towel.
Tips
- It's essential to use raw soaked chickpeas, not canned, or they'll fall apart.
- Serve with tahini sauce or inside pita bread.
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