Egyptian cuisine
Portions 10
Chickpeas, Middle East
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 2 cups of dried chickpeas
  • 1 teaspoon baking powder
  • 1 Onion
  • 2 teaspoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 o 2 chiles
  • 2 cloves of garlic
  • 1 tablespoon of bulgur
  • Salt and pepper
  • Cumin, to taste
  • Oil for frying
Ingredients for the sauce
  • 2 thainá tablespoons (sesame paste)
  • Juice of 2 lemons
  • 180 GR. natural yogurt
  • 1 teaspoon paprika
  • Salt and pepper, to taste
Several ingredients
  • Leafed lettuce
  • 1 Peeled tomato
  • Parsley or cilantro, to taste
  • Lavash bread or Arabic
  1. Soak the chickpeas in cold water by 24 hours, swell double, change the water twice. Rinse them and let them drain an hour minimum. If it is hot, let them soak in the fridge.
  2. Process the chickpeas along with baking powder, chopped onion, cilantro, parsley, chopped garlic and chili (If you don't want it spicy, remove the seeds).
  3. Wash the bulgur and wring it out very well, Add chickpeas and season with salt, pepper and a bit of cumin. Knead vigorously until ingredients.
  4. Make balls the size of a walnut and crush them a bit. Take the refrigerator just by 15 minutes.
  5. Fry over medium heat, do not place too many balls so that they don't stick to the bottom. They will sit on the inside fluffy.
For the sauce
  1. place in a bowl of lemon juice and the thainá (sesame seed flour), a thick paste is made, Add paprika, salt and pepper, natural yogurt, If it is very thick, Add water.
  2. They can be eaten at the plate with lettuce cut into very thin julienne strips, the tomato into strips or with bread pita, entibiados Arabic.
Recipes easy to https://recetasdecocinafaciles.NET /

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