Ingredients
Dried Chickpeas250 grams- Cold water1000 ml
- Medium-sized onion, chopped100 grams
- Fresh parsley leaves20 grams
- Fresh coriander leaves20 grams
Red Chili Pepper5 grams- Fresh garlic cloves, chopped30 grams
- Walnuts100 grams
Cumin Powder10 grams
Baking Powder10 grams
Coriander seeds30 grams- Maggi chicken stock cubes2 cubes
- Hot water125 ml
Olive oil10 ml
All-Purpose Flour30 grams
Sesame seeds50 grams- Vegetable oil for frying250 grams
Water250 ml
Tahini100 grams
Lemon Juice50 ml
Steps
- 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 minRequired Tools:🍳Food Processor
Mixing Bowl - 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 minRequired Tools:🍳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 minRequired Tools:
Frying Pan - 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
Nutrition Facts
Dried Chickpeasper 100gRed Chili Pepperper 100gCumin Powderper 100gBaking Powderper 100gCoriander seedsper 100gOlive oilper 100gAll-Purpose Flourper 100gSesame seedsper 100gWaterper 100gTahiniper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.