i
n g r e d i e n t s :
- ½
lb. Chick peas, soaked overnight
- 2 cloves crushed garlic
- 1 large finely chopped brown onion
- 1 large finely chopped spring onion
- ½ cup finely chopped hot chili pepper
- 1 level tablespoon bicarbonate of soda
- 3 tablespoons plain flour
- 1 cup finely chopped parsley
- ½ teaspoon cumin
- ½ cup cilantro
- 1½ tablespoons salt
- ½ tablespoon pepper
- Oil for frying
p
r e p a r a t i o n :
- Drain the chick peas and rinse well in cold water.
- Mix in the crushed garlic,
chopped brown onion, chopped spring onion and hot pepper. Add
remaining ingredients.
- Pound or blend the mixture
into a smooth paste and let rest for at least one hour.
- Take
walnut sized balls of the mixture and mold into 1½ inch
round flat shapes. (Like a mini flying-saucer)
- Allow
to rest for an additional 15 minutes, then deep fry them in hot
oil until golden brown.
- Serve
with cucumbers, tomatoes, and tahini sauce.
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