Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried chick peas - soaked overnight

  2. 3 Scallions - cleaned, sliced

  3. 2 teaspoons 10ml Minced garlic

  4. 3 tablespoons 45ml Minced fresh parsley

  5. 1 teaspoon 5ml Ground minced cumin

  6. 1 teaspoon 5ml Ground coriander

  7. 1 teaspoon 5ml Salt

  8. 1 Egg

  9. 1 teaspoon 5ml Hot sauce

  10. 1 teaspoon 5ml Baking powder

  11. 1 tablespoon 15ml Warm water

  12. 1/2 cup 73g / 2.6oz Bread crumbs - (to 1 cup)

  13. Yogurt Sauce

  14. 1 cup 237ml Plain yogurt

  15. 4 tablespoons 60ml Tahini paste

  16. 1 teaspoon 5ml Very finely-minced garlic

  17. 1 tablespoon 15ml Fresh lemon juice

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

  20. 2 tablespoons 30ml 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.

  2. 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.

  3. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

  4. Yogurt Sauce: 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.

  5. This recipe yields 16 balls.


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