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Categories:
dried chickpeas bulgur yellow onions garlic cumin kosher salt mint cilantro parsley white sesame seeds baking soda canola oil
Viewed: 41 - Published at: 5 years agoIngredients
- 3 cups dried chickpeas
- 1/2 cup bulgur
- 3 medium yellow onions, roughly chopped
- 3 cloves garlic, peeled
- 2 tablespoons whole cumin seed
- 2 tablespoons whole coriander seed
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped parsley
- 2 tablespoons white sesame seeds
- 1 teaspoon baking soda
- 1 to 2 quarts canola oil
Method
- Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches.
- Cover and soak overnight.
- Drain well and grind through the small dye of a meat grinder into a large bowl.
- Grind the onions and garlic through the meat grinder into the bowl.
- In a small skillet over medium heat, toast the cumin and coriander until fragrant.
- Transfer to a spice grinder and grind into a powder.
- Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds.
- Stir to combine.
- Mix in the baking soda and let stand for 30 minutes.
- Season to taste with salt.
- Heat a medium pot filled 2 inches with canola oil to 350 degrees.
- Using your hands, shape the chickpea mixture into 2-inch balls.
- Fry in batches for 3 minutes or until dark brown and cooked through.
- Serve with hummus, raita and pita bread.
