| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Snacks |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Dried chickpeas |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
c |
Finely minced onion |
| 2 |
tb |
Finely minced parsley |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 2 |
|
Garlic cloves, mashed |
|
|
Pepper to taste |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Cayenne |
|
|
Oil for deep frying |
INSTRUCTIONS
Soak chickpeas over night. Drain & put into a blender. Add baking soda &
salt. Blend till you have a texture of fine breadcrumbs. Do not blend into
a paste.
Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon
juice & cayenne. Mix gently with a fork. Do not pat down.
Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so
that they just hold together. Put into hot oil & fry until they are redish
brown on both sides. Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
"The Hamilton Spectator", August, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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