Prep
24 h
Cook
5m
Serves
4-6
Ingredients
1kg chickpeas
3 1/2 tbsp coriander leaves, loosely packed
3 1/2 tbsp parsley leaves, loosely packed
1/2 small onion
6 garlic cloves
2 tbsp salt
2 tsp bicarbonate soda
Oil for deep-frying
Method
1. Soak the chickpeas for 24 hours.
2. In a blender, grind the chickpeas, coriander, parsley, onion and garlic into a coarse paste.
3. Add salt and bicarbonate soda to the mixture and make small balls. You can flatten these if desired.
4. Deep-fry the balls in hot oil at 160ºC (dip the handle of a wooden spoon into the oil, if it bubbles you're at the right temperature) until done.
Recipe courtesy: Sikka Café
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