John Myers
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Finger Food: Chickpea and Pepper Cookies with Curry Mango Dip
The perfect finger food: chickpea and pepper cookies with curry mango dip recipe with a picture and simple step-by-step instructions.
To fry:
- 1 middle Onion red
- 1 small Clove of garlic
- 0,5 Red peppers
- 6 Dried apricots
- 3 tbsp Breadcrumbs
- 2 tbsp Ground hazelnuts
- 1 tbsp Frozen parsley
- 1 tsp Harissa paste
- 0,5 tsp Lemon juice
- 1 tbsp Water
- 1 Egg
- 2 tbsp Black cumin *
- 4 tbsp Sesame*
- 6 tbsp Sesame oil
Spices:
- 0,5 tsp Salt
- 0,5 tsp Orange pepper
- 1 pinch Ground cumin
- 1 pinch Ground coriander
For the dip:
- 200 g Sour cream
- 3 tbsp Mild mango chutney
- 3 tbsp Freshly diced mango
- 1 tbsp Frozen parsley
- 0,5 tsp Lemon juice
Spices:
- Salt, colored pepper from the mill
- 1 pinch Ground ginger
- 1 tsp Curry powder
- 0,5 tsp Espelette pepper
Aside from that:
- 2 sheet Kitchen roll for degreasing
- Drain the chickpeas. Peel the onion and the clove of garlic. Clean and wash the peppers. Chop the onion, garlic, paprika and dried apricots into small pieces.
- Chop the chickpeas with the hand blender until a smooth paste is formed. Add the chopped vegetables, apricots, breadcrumbs, hazelnuts, parsley, harissa paste, lemon juice, water and spices. Puree everything, then knead in the egg. Shape the mixture into approx. 12 cookies.
- Mix the sesame seeds and black cumin seeds in a deep plate. Roll about half of the cookies in it (I made the rest without baking, please also read the note in preparation step 6 for breading). Let rest in the refrigerator for half an hour.
- In the meantime, prepare the dip. Mix the sour cream, mango chutney, mango pulp, parsley and lemon juice. Season to taste with the spices and let steep until serving.
- Heat the oil in a pan and fry the chickpea cookies in it until golden brown. Drain on kitchen rolls and serve with the dip. If you want, you can also serve a fresh salad. Bon appetit and have fun trying it out :-).
- * Note: Most of the black cumin and sesame mixture dissolved during frying, but this did not affect the taste. Next time I’ll roll the cookies first in a little flour, then in a beaten egg and finally in the black cumin and sesame mixture.
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