Recipe By Munch Master
Heading: Side Dishes
Cuisine: Middle Eastern/Turkish
Food Type: Vegan
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
450 g Dry Chickpeas weight (to be soaked 24 hours)
1 Onion finely chopped
20 g Fresh parsley chopped
2 tbsp Gram (chickpea) flour
1 tbsp Tomato puree
1 tbsp Garlic powder or granules
2 tsp Cumin seeds roasted & ground
2 tsp Salt
2 tsp Caster sugar
1 tsp Ground coriander
1 tsp Chilli powder
1 tsp Baking powder
1 tsp Bicarbonate of soda
1 tsp Ground black pepper
1 pinch Ground cardamom
deep fat fry Veg or rapeseed oil
Place chickpeas into a bowl, add bicarbonate of soda, then cover with cold water at least 5 cm above the chickpeas & leave for 24 hours in the fridge, if chickpeas become beached then add some more water to cover.
Drain all the water off the chickpeas & tip into a food processor with onion, gram flour, tomato puree, garlic powder/granules, sugar, cumin, salt, coriander, chilli powder, black pepper baking powder & cardamom, pulse to processor a few times to get a course paste, scrape in the sides each time, the consistency should be like couscous , alternatively you can use a potato masher first before mixing in the flavour ingredients.
When done make large walnut sized balls for deep fat frying or into patties for shallow frying, fry on a med heat for 3 mins per side or until crispy.
Suggestion & Tips
You can add other flavours if you wish like fresh coriander or chilli etc.