336*280
SERVES 4 PREP 25 MINS COOK 15 MINS PLUS SOAKING
PLUS CHLLING
Based on chickpeas, these tasty and substantial bites are a
Middle Eastern classic.
8oz (225g) dried chickpeas, soaked
overnight in cold water
1 tbsp tahini
1 garlic clove, crushed
1 tsp salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp cayenne pepper
2 tbsp finely chopped parsley
juice of 1 small lemon
vegetable oil, for frying
1 Drain the soaked chickpeas and place them in a food processor with the
rest of the ingredients. Process until finely chopped but not puréed.
2 Transfer the mixture to a bowl and set it aside for at least 30 minutes (and
up to 8 hours), covered in the refrigerator.
3 Wet your hands and shape the mixture into 12 balls. Press the tops down
slightly to flatten.
4 Heat 2in (5cm) of oil in a deep pan or wok. Fry the balls in batches for
3–4 minutes, or until lightly golden. Drain on paper towels and serve.
A simple green salad makes a good accompaniment.
Source:The Diabetes Cookbook 2010