Ingredients:225g dried chickpeas, soaked overnight in cold water1 tbsp tahini1 garlic clove, crushed1 tsp salt1 tsp ground cumin1 tsp turmeric 1 tsp ground coriander½ tsp cayenne pepper2 tbsp finely chopped parsleyjuice of 1 small lemonvegetable oil, for fryingDrain the soaked chickpeas and place them in a food processor with the rest of the ingredients. Process until finely chopped but not puréed. Transfer the mixture to a bowl and set it aside for at least 30 minutes, covered in the refrigerator. Wet your hands and shape the mixture into 12 balls. Press the tops down slightly to flatten. Heat 5cm of oil in a deep pan or wok. Fry the balls in batches for 3 – 4 minutes, or until lightly golden. Drain on kitchen paper and serve immediately.
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