John Myers
Ingredients for 4 servings:
- 250 g chickpeas, dried
- Water for soaking
- ½ bunch coriander leaves
- 1 onion(s)
- 1 clove(s) garlic
- ½ tsp cumin
- 1 tbsp lemon juice
- salt and pepper
- Oil for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 45 minutes
Wash the chickpeas and soak them in plenty of water (at least 1 liter) for at least 12 hours. Drain the water, removing any loose pods. Finely chop the coriander and dice the garlic and onion. Puree the chickpeas in a blender (you can also use an immersion blender, but it takes longer and is a bit more laborious!). Add the coriander, garlic, and onion and puree everything until smooth. Season with salt, pepper, and cumin. Add the lemon juice. Mix everything well. Form the resulting dough into ping-pong-sized balls. Pour about 4 cm of oil into a deep frying pan and heat. Fry the balls over medium heat until golden brown (about 5 minutes).
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