| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
5 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried chickpeas |
| 1 |
|
Clove (large) garlic |
| 1 |
|
(large) onion |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Corriander |
| 6 |
|
Sprigs fresh parsley |
| 1/8 |
ts |
Cayenne |
| 1/4 |
ts |
Baking powder |
INSTRUCTIONS
Date: Tue, 5 Mar 96 13:43:39 EST
submitted by: LIR119@delphi.com
Cover dried peas with water and let soak overnight. drain.Put in a food
processor with half the onion, garlic and spices etc. Blend to a fine
puree. empty into bowl and puree second half.Add baking powder and mix
well. Wet hands and form into balls the size of a walnut. May roll in some
flour to coat and deep fry in hot oil till golden. Serve with a hummus dip
in pita. Or eat with a salsa sauce. Note: do not use canned chickpeas with
this recipe.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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