*knock**knock* , is anybody home? , i don’t think so, I haven’t seen anyone here in a while..Maybe they’ve been away…
then I hear a sound from the other room.. *chop* *whistle* *kettle boiling*, hmmm.. as I walk slowly to the door and push it open…
Welcome back guys! I know it’s been a long haul, I got back to work post maternity leave and then took a quick break to visit home ..but as they say better late than never, so here I am back to blogging and posting dishes I like and think you might as well!
So what do I have for you today?
6 oz/170 g dried chick peas, soaked in 1.15 litre water for 24 hours
OR you could use a can of chickpeas if under time pressure ( drain the water and rinse them well )
1 tsp bicarbonate of soda
2 TB chickpea flour (besan)
1 tsp salt
1 small onion, very finely chopped
2 tbs very finely chopped parsley
1 tsp ground roasted cumin seeds
1 tsp ground coriander seeds
2 cloves garlic, grated
a little freshly ground black pepper
1 tbs lemon juice
red chilli powder ( to taste )
oil for deep frying
How’s it made:
Drain the chick peas and put them into a processor with the bicarb and salt.
Blend until texture is like coarse breadcrumbs, not a paste.
Add onion, parsley, cumin, coriander, garlic, black pepper, lemon juice and red chilli powder.
Mix gently with a fork. The mixture should be loose and crumbly.
Put oil in a wok or pan and heat over medium-low flame.
Make patties in a round shape but do not pat down, the patties should just about hold together.