Makes 15 pieces
Prep time 15 minutes + 3 hrs resting time
220 g dry chickpeas
Parsley, handful chopped
Garlic confit, 3 cloves
20 g chickpea flour
½ tsp. salt
½ tsp. ground cumin
Good pinch pepper & cayenne pepper
Pinch ground cardamom
Vegetable oil for deep frying
Soak chickpeas in cold water overnight – they will double in size once drained. Place all the ingredients in a food processor and pulse until you have a course paste. Do not over mix as it will lose texture. Transfer to a bowl and cover, allow to rest in the fridge for 2 to 3 hours. Use two spoons to make quenelles and place onto grease proof paper.
Heat the oil to 175°C and fry in small batches, until golden.
(If mix feels to soft mix in a tablespoon of chickpea flour. Make a small ball to test dough consistency).
Serve with tahini sauce and toasted pita bread for a light lunch or stuff them into a pita with salad, garlic mayonnaise and tahini.