These chickpea fritters can be enjoyed tucked into pita bread.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.
|1 heaping cup dried chickpeas, soaked overnight in cold water||1 tsp ground turmeric|
|2 tbsp finely chopped parsley||1 tsp ground coriander|
|2 tbsp fresh lemon juice||1 tsp salt|
|1 tbsp tahini||1/2 tsp cayenne pepper|
|1 garlic clove, minced||vegetable oil, for deep-frying|
|1 tsp ground cumin|
Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not pureed.
Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.
Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).
Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.
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