Feeds: 4-6
Ingredients:
2 C dry chickpeas (soaked, this yields approximately 4.5 C)
1 onion, roughly chopped
.25 cup chopped fresh parsley
3-5 cloves garlic (or 1 tbsp minced garlic)
1.5 tbsp flour
1.75 tsp salt
2 tsp cumin
1 tsp ground coriander
.25 tsp black pepper
.25 tsp paprika
Pinch of ground cardamom
Pinch chili powder
Frying oil
Instructions:
1. Soak chickpeas in water overnight.
2. Put all the ingredients in food processor and mix on low until all ingredients are combined and resemble course couscous. Cover and let sit in fridge for at least 1H or until you are ready to fry.
3. Form chickpea blend into golfball sized balls
4. Heat frying oil in a medium saucepan to 360F
5. Carefully slide in chickpea balls - do not crowd your pan. Oil should remain bubbling the entire time. Cook for 4min. Colour should be a beautiful light golden brown. Let drain and cool on paper towels. Serve warm. Maybe with some hummus or garlic sauce? Or just eat whole with your fingers. They are THAT good.
Nod to Tori Avey for this amazing recipe.
