Ingredients
1 cup dried chickpeas (or 16 oz. can of chickpeas), drained, rinsed and dried.
*5 stalks of celery, diced
3 cloves of garlic, mashed through a press
3 Tbsp. of fresh parsley, finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. baking powder
2 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 litre peanut oil (or canola oil) for frying
Preparation
DAY 1: Place dried chickpeas in a bowl and cover with cold water & soak overnight (omit this step if using canned beans).
DAY 2: Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow pot come to a boil for 5 minutes, then let simmer on low for about an hour. Drain and spread out on a cookie sheet lined with paper towel and cool the cooked chickpeas for 15 minutes.
Place all ingredients (except the oil) in a food processor fitted with the blade attachment. Pulse until the mixture looks like a thick paste. Form the mixture into small balls, about the size of a ping pong ball (about 30 grams each). At this point, you can freeze the raw balls for frying later. Fry directly from frozen, as thawing might turn them to mush.
In 2" deep peanut oil, heated to 350° to 375°, fry until golden brown (5 minutes). The balls will be crispy on the outside and soft on the inside. Serve hot with salt & pepper.
*Since I do not eat onions, I use celery where others would use onions, so do switch the celery back to onion if you like them, but only if you’re not inviting me over for dinner!
