Ingrediënten
Gedroogde kikkererwten250 grams- Cold water1000 ml
- Medium-sized onion, chopped100 grams
- Fresh parsley leaves20 grams
- Fresh coriander leaves20 grams
Rode Chilipeper5 grams- Fresh garlic cloves30 grams
- Walnuts100 grams
Komijnpoeder10 grams
Bakpoeder10 grams
Korianderzaad30 grams- 2 cubes of Maggi chicken broth2 cubes
- Hot water125 ml
Olijfolie10 ml
Allroundmeel30 grams
Sesamzaad50 grams- Vegetable oil for frying250 grams
Water250 ml
Tahini100 grams
Citroensap50 ml
Stappen
- 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 quantity in the food processor and chop to the size of sesame seeds. Empty into a large mixing bowl.
5 minBenodigde hulpmiddelen:🍳Food Processor
Mengkom - 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 minBenodigde hulpmiddelen:🍳Food Processor - 4
Dissolve the Maggi chicken broth cubes in water and add to the paste mixture.
2 min - 5
Add the flour to the mixture until it forms a small ball.
2 min - 6
Shape the dough into golf ball-sized 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 minBenodigde hulpmiddelen:
Koekenpan - 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 is thick.
2 min - 11
Then add the lemon juice while continuing to stir.
2 min
Voedingsfeiten
Gedroogde kikkererwtenper 100gRode Chilipeperper 100gKomijnpoederper 100gBakpoederper 100gKorianderzaadper 100gOlijfolieper 100gAllroundmeelper 100gSesamzaadper 100gWaterper 100gTahiniper 100gCitroensapper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.