By King Recipe
Chickpeas are popular in Middle Eastern cuisine. They are used for cooking the famous falafel — deep-fried balls of crushed, boiled chickpeas flavoured with herbs and spices. Today we’ll cook a variation of this dish, using a skillet and different spices. It will be a delicious, nutritious and totally meatless dish with a wonderful flavor. Be sure to try it!
Chickpeas 1cup
Onion 1pcs
Olive oil 1/2ounce
Salt -to taste
Black pepper -to taste
Ground turmeric 1/4tsp
Ground coriander 1/4tsp
Directions:
1.
Prepare everything you need.
2.
Soak the chickpeas in cold water for 12 hours, until they are swollen.
3.
In a stock pot boil 50 oz of water, and then add the pre-soaked chickpeas. When the water reaches the boil, reduce the heat and simmer for about 30 minutes, leaving the lid ajar.
To test for doneness, roll a pea between your fingers. If it crushes easily, you can drain off the rest of the water.
4.
Pulse the chopped onion in a food processor for several seconds.
5.
Add the warm chickpeas, chopped parsley, salt and spices.
6.
Pulse all the components until they are finely ground. Do not puree!
7.
Form the patties into convenient sizes and press well, adding water if necessary.
8.
Heat the oil in a skillet. Place the patties in the skillet and reduce the heat to medium.
9.
Fry each patty on both sides until crispy.
Serve hot with sauces. They are good with mayo and ketchup.