- 225g chickpeas, soaked overnight
- 2 teaspoon bicarbonate of soda
- 4 cloves garlic, finely chopped
- 2 tsp sesame seeds
- 1 small onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 4 tbsp coriander chopped
- 4 tbsp, finely chopped parsley
- 2-4 tbsp breadcrumbs
- ½ tsp salt
- 1 level tsp ground black pepper
- Yogourt Dip
- 225g thick yogourt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sesame seeds
- 2 tsp castor sugar
- 4 tbsp finely chopped coriander
Place the chickpeas into a large bowl and add 1 tsp bicarb, then mix well and leave overnight in the fridge.
The next day rinse the soaked chickpea well under cold water.
Place the peas, garlic, seeds, onion, paprika, cumin and herbs into a food processor.
Blitz until you have as rough, but not too rough texture. You want a little texture there I have found.
Add a little water if needed to get the mix going.
Once done, place the mixture into a bowl, then add the salt, pepper and enough breadcrumbs to bring together, don’ go mad here.
Heat the oil to 185°C.
Remove the mixture into a bowl, add the final 1tsp baking soda and mix well.
Form the mixture into small, flattened balls, and fry until golden brown.
I fry 6-8 at once.
Drain well and serve quickly, some say within 90 seconds of cooking!!
To make the yogourt dip mix all the ingredients together and serve chilled.
I like the hot and cold combination together.