Ingredients
250g of dried chickpeas
30g water
1 onion, chopped
a bunch of parsley
2 cloves of garlic
2 tbsps plain flour (or use chickpea flour)
2 tsps of salt
2 tsps of ground cumin
1.5 tsps of ground coriander
1/2 tsp of cayenne pepper
freshly ground black pepper
the seeds from 2 cardamon pods
1 tsp of baking powder
1 tsp of water
oil for frying
Method
1/2 tsp of cayenne pepper
freshly ground black pepper
the seeds from 2 cardamon pods
1 tsp of baking powder
1 tsp of water
oil for frying
Method
- Leave the chickpeas to soak in plenty of water overnight.
- The next day, drain the chickpeas, and combine with all of the remaining ingredients apart from the baking powder. Chop in a food processor until you have a grainy paste. (Too grainy and it will fall to bits when you fry, too pasty and it will taste ... pasty.)
- Cover and leave to sit in the fridge for 2 hours.
- Mix the baking powder with the water, add to the mixture and stir well with a fork.
- Heat about 3 cm of oil to a medium heat.
- Shape the mixture into balls, slip them carefully into the oil, and fry for a couple of minutes until golden underneath, then flip them over and finish cooking on the other side.