|
1 c Dried chickpeas
1 ts Baking soda
1 ts Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 ts Ground cumin
1 ts Ground coriander
2 Garlic cloves, mashed
Pepper to taste 1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying Soak chickpeas over night.
Drain & put into a blender.
Add baking soda & salt.
Blend till you have a texture of fine breadcrumbs.
Do not blend into a paste.
Empty into a bowl.
Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne.
Mix gently with a fork.
Do not pat down.
Put 2″ oil in a wok.
Form the mixtue into 18 patties.
Only shape them so that they just hold together.
Put into hot oil & fry until they are redish brown on both sides.
Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
“The Hamilton Spectator”, August, 1993
|
Discuss - No Comments