Ingredients Jump to Instructions ↓

  1. 1 pound dried chick peas , soaked over-night

  2. 3 scallions , cleaned and sliced

  3. 2 teaspoons minced garlic

  4. 3 tablespoons minced fresh parsley

  5. 1 teaspoon ground minced cumin

  6. 1 teaspoon ground coriander

  7. 1 teaspoon salt

  8. 1 egg

  9. 1 teaspoon hot sauce

  10. 1 teaspoon baking powder

  11. 1 tablespoon warm water

  12. 1/2 to 1 cup bread crumbs

  13. 1 cup plain yogurt

  14. 4 tablespoons tahini paste

  15. 1 teaspoon very finely minced garlic

  16. 1 tablespoon fresh lemon juice

  17. Salt and pepper to taste

  18. 2 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  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. 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.


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