Using a can of chickpeas, instead of dried chickpeas soaked in advance, will give you all the flavor with none of the fuss in this Middle Eastern classic.
Ingredients
- 14 oz (400 g) can of chickpeas
- 1 tbsp tahini
- 1 garlic clove, crushed
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 2 tbsp finely chopped flat-leaf parsley
- 1 small lemon juice
- vegetable oil, for frying
How to Make It
- Drain the soaked chickpeas and place them in a food processor with the remaining ingredients. Process until finely chopped but not puréed.
- Transfer the mixture to a bowl and set aside for at least 30 minutes (and up to 8 hours), covered, in the refrigerator.
- Wet your hands and shape the mixture into 12 balls. Press down slightly to flatten.
- Heat 2 in (5 cm) of oil in a deep pan or wok. Fry the balls in batches for 3–4 minutes, or until lightly golden. Drain on paper towels and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 162 kcal Calories from Fat: 49.5 kcal |
|
% Daily Value*
|
| Total Fat 5.5 g 16% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
carbohydrates 21 g 16% |
Dietary Fiber 2.3 g 6% |
Sugars 2 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |