YIELD
6 servingsPREP
8 hrsCOOK
10 minREADY
8 hrsIngredients
Directions
Soak chickpeas overnight.
Drain and put into a blender.
Add baking soda and salt.
Blend until you have a texture of fine breadcrumbs.
Do not blend into a paste.
Empty into a bowl.
Add onion, cumin, coriander, garlic, pepper, lemon juice and cayenne pepper.
Mix gently with a fork.
Do not pat down.
Put oil in a wok.
Form the mixtue into 18 patties.
Only shape them so that they just hold together.
Put into hot oil and fry until they are redish brown on both sides.
Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
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