 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
My dad just made these today, and we all loved them! Ingredients:
extra virgin olive oil |
1/2 cup minced onion |
5 garlic cloves, peeled and chopped |
2 cups cooked and cooled chickpeas, liquid reserved |
1 cup roasted almonds, chopped fine |
1 tablespoon cilantro |
1 teaspoon parsley |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cumin |
1/2 cup crumbled saltine crackers |
3 eggs (recommended) (optional) |
olive oil, as needed |
Directions:
1. Heat oil in large heavy frying pan over medium high heat.
2. Fry onions until tender but not brown, stirring often.
3. Place chickpeas and garlic in a large bowl and mash well.
4. Stir in the fried onions, the spices, and the nuts and cracker crumbs.
5. Add the eggs if you are using them and enough reserved fluid from cooking the chickpeas to make a very thick mixture, the consistency of meat for meatballs. If you are not using eggs the mixture will hold together better if you let it sit overnight in the refrigerator.
6. Form balls about 1-2 inches in diameter, slightly flatten them, and drop them into the same frying pan that you cooked the onions in with enough oil to cover the bottom.
7. Cook them for about five minutes to a side till they are browned and slightly crispy.
|
|