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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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Easier to make that it sounds. These can be served hot or cold. On their own or put them into pita pockets with lettuce or tabouli and tahini sauce. Ingredients:
15 oz of cooked or canned chickpeas |
3 cloves garlic crushed |
1 bunch scallions (white parts only) |
2 tsp toasted and ground cumin seeds |
2 tsp toasted and ground coriander seeds |
1 fresh green chile, seeded and finely chopped (optional) |
2 tbls cilantro chopped |
1 tbls fresh parsley, chopped |
1 egg beaten |
2 tbls flour |
seasoned flour for shaping |
olive oil or clarified butter for frying. |
garnish: lemon wedges & cilantro |
tahini dip: mix |
2 tbls tahini |
juice of 1 lemon |
2 cloves garlic crushed |
water as needed. |
Directions:
1. Put well drained Chickpeas into a food processor. Pulse into a chunky paste. Add Garlic, Cumin, and Coriander. Process until well mixed.
2. Scrape mixture into a bowl, stir in Scallions, Chile, Parsley, Cilantro, Egg, and Flour. Season with Salt and Pepper and mix well. If the mixture seems a little loose, add a little more Flour. It should be a rather thick paste. Cover bowl with a towel and chill for at least 30 minutes.
3. When ready to cook:
4. Usind floured hands shape mixture into 12 small cakes. Heat oil or butter in skillet on Med High heat. Fry cakes about 3 minutes per side or until crisp and golden. Drain on paper towel or wire rack.
5. Garnish with Lemon wedges and cilantro leaves and serve with Tahini Dip.
6. Variation: Mix plain yogurt with a little chopped Cucumber and Mint, add Lemon and a little Salt for and additional dipping sauce.
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