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Ingredience receptu: 
Four servings: 2 cups of soaked chickpeas (250 g of dry one), 1 cup of chopped spring onions, ½ chopped parsley, 4 cloves of garlic, 1 tbsp of Greek cumin, 2 tsp of salt, ½ tsp of pepper, ½ tsp of chili (optionally coriander, tahini)

Soak chickpeas for 12 – 20 hours (doubles in volume). Drain and carefully blend to smooth paste. (Do not boil!) Into the paste add chopped onion, parsley, chopped garlic and blend all together. Put into a bowl, add salt and all the seasoning (cumin the most) and put into the fridge for 20 minutes. Then put the dough into the desired form (mini-cakes, balls...), strongly pushing it to make it stick together. Now use one of the following to cook them:

a) Bake at 220 °C until golden-brown color on greased roaster in the middle of oven. Turn the over and grease once during the bake.

b) Fry in deep vegetable oil (2 cm) on moderate heat. Touch the least until brown to keep them stick together, and then turn over. Fried let drain from oil on paper towel.

Serve with pita bread just like gyros, in wheat tortilla, with cous cous tabouleh salad or with French fries and vegetables. Also goes with soy yoghurt and garlic, hummus or sweet chili sauce.

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