Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chick peas -- (soaked for 24 h
1 md Onion
1 md Potato -- peeled
4 Garlic cloves
1 t Ground coriander
1 t Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable oil for frying
2 ts Baking soda
Drain chick peas. Quarter onion and potato. Run all
through fine holes of the meat grinder along with the
garlic two times. Add all remaining ingredients except
baking soda and vegetable oil. Mix well. Run through
grinder once more. Mix again. Cover and leave to rest
for two to three hours. Heat oil for deep frying.
While oil is heating add baking soda to the chick pea
mixture. With dampened hands, form mixture into balls
the size of a walnut, then flatten slightly into a
patty. Deep fry, making sure patties are cooked
through and are golden brown. Remove from oil with a
slotted spoon and drain on paper towels. Shared by
Rita Taule, Prodigy ID# BTVC62A.
