Dried chickpeas, soaked in advance, will give the best flavour. They are a good source of protein and high in phosphorus, magnesium, and iron.
SERVES 12
PREP TIME 25 MINS
COOK TIME 15 MINS
Food Processor
Large Frying Pan
Drainer
Bowl
| 14 oz (400g) dried chickpeas, soaked overnight in cold water |
| 1 tbsp tahini |
| 1 garlic clove, crushed |
| 1 tsp salt |
| 1 tsp ground cumin |
| 1 tsp turmeric |
| 1 tsp ground coriander |
| 1/2 tsp cayenne pepper |
| 2 tbsp finely chopped flat-leaf parsley |
| 1 juice of lemon |
| Vegetable oil, for frying |
| 1. Drain the soaked chickpeas and place them in a food processor with the remaining ingredients. Process until finely chopped but not puréed. |
| 2. Transfer the mixture to a bowl and set aside for at least 30 minutes (and up to 8 hours), covered, in the fridge. |
| 3. Wet your hands and shape the mixture into 12 balls. Press down slightly to flatten. |
| 4. Heat 5cm (2in) of oil in a deep pan or wok. Fry the balls in batches for 3–4 minutes, or until lightly golden. Drain on kitchen paper and serve immediately. |
| Fat: 201.87 g | Fiber: 72.14 g |
| Iron: 30.53 mg | Sugar: 43.59 g |
| Calcium: 521.06 mg | Sodium: 2441.07 mg |
| Potassium: 3811.79 mg | Calories: 3029.95 kcal |
| Protein: 81.12 g | Vitamin A: 1355.35 IU |
| Vitamin C: 41.19 g | Carbohydrates: 180.44 g |
| Saturated Fat: 140.73 g | Cholesterol : 0 mg |