Ingredients:
1 Big Spanish onion
3 Cups rehydrated chickpeas (raw)
1 Celery stalk
1 Cup Flat leaf parsley
2 Cup cilantro
2 Tsp Diamond Kosher Salt
2 Tsp Cumin ground
2 Tsp Garlic powder
1 Tsp Baking soda
1 Tsp Coriander ground
1 Tsp Dried oregano
1 Tsp Ground ginger
1 Tsp Ground black cardamom
1/2 Tsp Ground nutmeg
2 Tbsp Smoke & Tears, Green Godless sauce
½ Cup Shiro powder (chickpea flour is good)
Instructions:
Puree everything in a food processor. Let sit for 1 hour minimum refrigerated.
Form into 1 inch diameter balls and Fry in 350* oil until floating and browned for maximum texture and flavour. Alternatively form into 1 inch diameter and 1/4 inch high discs and pan fry or bake on a parchment lined sheet pan at 400* for at least 10 minutes or until crispy.
Serve with Smoke & Tears Hot Tahini, garlic sauce and Smoke & Tears Spicy Hummus. Combine it with tabbouleh, rice, potatoes, pickles, Smoke & Tears Spicy Eggplant & Tomato and a salad for a Mediterranean feast.
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