Method
- Soak the chick peas over night and for up to 12 hours (longer the better) but do not cook them
- Blend all the ingredients (this is quite dry so a stick blender might be better than using a jug blender)
- cover and chill for at least 2 hours, longer if possible
- Shape into balls; about ping-pong ball size and dust lightly with a little flour
- Shallow fry in olive oil for 5 minutes on each side or oven bake for 20 minutes
- Can be eaten hot and fresh or made in advance and served cold
Cooking Temperature: Medium hob/200 degrees
|
Cooking Time: 10/20 Minutes
|
Serves: 12
|
Keeps For: 5 days
|
Tips and Comments
- Makes a good light meal when served with salad, houmous and tzatziki, or pop them in a pitta bread as a packed lunch!
- You can used tinned chickpeas but the mixture will be much wetter and more difficult to shape