 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 pound dried chick peas, soaked over-night |
3 scallions, cleaned and sliced |
2 teaspoons minced garlic |
3 tablespoons minced fresh parsley |
1 teaspoon ground minced cumin |
1 teaspoon ground coriander |
1 teaspoon salt |
1 egg |
1 teaspoon hot sauce |
1 teaspoon baking powder |
1 tablespoon warm water |
1/2 to 1 cup bread crumbs |
1 cup plain yogurt |
4 tablespoons tahini paste |
1 teaspoon very finely minced garlic |
1 tablespoon fresh lemon juice |
salt and pepper to taste |
2 tablespoon chopped parsley |
Directions:
1. Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
2. Yogurt Sauce:
3. Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.
|
|