Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 400grams dried chickpeas, soaked overnight in cold water
- 1tablespoons tahini
- 1 clove garlic, crushed
- 1teaspoons salt
- 1teaspoons ground cumin
- 1teaspoons turmeric
- 1teaspoons ground coriander
- 1/2teaspoons cayenne pepper
- 2tablespoons flat-leaf parsley, finely chopped
- 1 lemon, juice only
- vegetable oil (for frying)
Description
Dried chickpeas, soaked in advance, will give the best flavour.
Method
Step 1 of 4
Drain the soaked chickpeas and place them in a food processor with the remaining ingredients. Process until finely chopped but not puréed.
Step 2 of 4
Transfer the mixture to a bowl and set aside for at least 30 minutes (and up to 8 hours), covered, in the fridge.
Step 3 of 4
Wet your hands and shape the mixture into 12 balls. Press down slightly to flatten.
Step 4 of 4
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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