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Crisp fried chickpea fritters blended with herbs, garlic and spices. Stuff into pita with salad and tahini, or serve as part of a mezze.
Soak the dried chickpeas in plenty of cold water overnight, then drain well. Do not use cooked or canned chickpeas or the mixture will be too wet.
Blend the drained chickpeas with the onion, garlic, parsley, cilantro, cumin, coriander and salt to a coarse paste.
Stir in the flour, then chill the mixture so it firms up and holds together.
Shape the mixture into small balls or patties with wet hands.
Fry in hot oil until deep golden and crisp on the outside, then drain on paper before serving.