prep time:  tbd
cook time:  tbd
servings:  6

1 3/4 cups dried chickpeas
2 cloves garlic - lightly crushed
1/2 onion - quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
scant teaspoon cayenne
1/2 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
canola oil

1.  put beans in a large bowl and cover with water by 3 - 4 inches.  soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.

2.  drain beans well and transfer to a food processor.  add the garlic, onion, coriander, cumin, cayenne, parsley, salt, pepper, baking soda and lemon juice.  pulse until minced but not pureed.  add water tablespoon by tablespoon if necessary, but keep the mixture as dry as possible.  taste and adjust seasoning as needed.

3.  put at least 2 - 3 inches of oil in a large deep saucepan.  turn heat to medium-high and heat oil to about 350 degrees.  scoop out heaping tablespoons of the mixture and shape into balls or small patties.  fry in batches, without crowding, until nicely browned, turning as necessary, total cooking time per batch will be less than 5 minutes.

- new your times, october 2013

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