Ingredienser
Tørrede kikærter250 grams- Cold water1000 ml
- Medium-sized onion, chopped100 grams
- Fresh parsley leaves20 grams
- Fresh coriander leaves20 grams
Rød Chili Peber5 grams- Fresh garlic cloves, chopped30 grams
- Walnuts100 grams
Kuminpulver10 grams
Bagepulver10 grams
Korianderfrø30 grams- Maggi chicken stock cubes2 cubes
- Hot water125 ml
Olivenolie10 ml
Hvedemel30 grams
Sesamfrø50 grams- Vegetable oil for frying250 grams
Vand250 ml
Tahini100 grams
Citronjuice50 ml
Trin
- 1
Soak the chickpeas in cold water for at least 4 hours.
240 min - 2
Drain the soaked chickpeas and rinse them, then place half of the amount in the food processor and chop to the size of sesame seeds. Empty into a large mixing bowl.
5 minNødvendigt udstyr:🍳Food Processor
Blandeskål - 3
In the food processor, blend the remaining chickpeas with the onion, parsley, coriander, garlic, chili, walnuts, cumin, baking powder, coriander seeds, and olive oil until it forms a coarse paste (3-4 minutes).
4 minNødvendigt udstyr:🍳Food Processor - 4
Dissolve the Maggi chicken stock cubes in water and add to the paste mixture.
1 min - 5
Add the flour to the mixture until it forms a small ball.
2 min - 6
Shape the dough into balls the size of golf balls and roll them in sesame seeds (optional), then gently flatten the balls into thick discs.
5 min - 7
Fry in hot vegetable oil until golden brown (and float to the surface).
5 minNødvendigt udstyr:
Stegepande - 8
Cool on paper towels and serve hot.
2 min - 9
To prepare the tahini sauce:
- 10
Mix the tahini with water until the mixture becomes sticky.
2 min - 11
Then add the lemon juice while continuing to stir.
2 min
Ernæringsfakta
Tørrede kikærterpr. 100gRød Chili Peberpr. 100gKuminpulverpr. 100gBagepulverpr. 100gKorianderfrøpr. 100gOlivenoliepr. 100gHvedemelpr. 100gSesamfrøpr. 100gVandpr. 100gTahinipr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.