Chickpea Fritters - Ancient Egyptian |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ancient Egyptians, using available cooking oil and forgetting the Tabasco sauce and butter spray, might have enjoyed a very similar fried treat. Before serving you may use a spray butter topping on them if you like. Ingredients:
2 (15 -15 1/2 ounce) cans garbanzo beans, drained and rinsed |
2 teaspoons minced garlic |
3 dashes tabasco sauce (optional) |
1 1/2 teaspoons sea salt |
1/2 tablespoon dried parsley |
1/4 teaspoon ground cumin |
2 tablespoons all-purpose flour |
1/2 teaspoon baking powder |
1 egg white |
2 egg whites |
sunflower oil (for deep frying) |
canola oil (for deep frying) |
Directions:
1. Put all the ingredients except the oils in a food processor and pulse until just combined; do not over mix.
2. Remove the blade and, using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper or coated with butter spray until you have approximately 30 little balls. Can be prepared up until this point and refrigerated until dinner time.
3. Warm the combination of sunflower and canola oil in a deep fryer (recommended) or in a heavy skillet. One at a time, drop 10 of the chick pea balls into the oil and fry for about 1-2 minutes, until they're golden brown and nice and crisp on the outside.
4. Remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times. Spray the fritters with butter topping and serve.
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