Chickpea cookies
Ingredients
250 grams of dried chickpeas, soaked (a day in advance)
• 1 onion, very finely chopped
• 1 tomato, stripped of seeds and finely chopped
• 2 eggs, beaten separately
• a bunch of parsley, finely chopped
• 1 clove garlic, finely chopped
• coriander, finely chopped
• salt and pepper to taste
• 200 grams flour
• Choice of olive oil or corn oil or sunflower oil
Instructions
The well drained (uncooked) chickpeas in a blenderand chop finely. Mix in a large bowl with the onion, tomato, eggs, parsley, garlic, coriander, salt and pepper.
Sprinkle the flour over it and mix everything into asolid mass which croquettes or biscuits can be made.
If the dough is still too thin, add some flour then spoon for spoon and let it then covered in the refrigerator for at least an hour rest.
Heat a layer of oil in a frying pan. Shape the dough with a soup spoon to flat biscuits and put themimmediately after the forms one at a time in the hotoil. Let them soak. Bake them at the other side alsoBrown and cooked.
Check whether they are cooked, drain them brieflybefore they leave on a plate covered with paper towels.
Then serve them hot on and ...
250 grams of dried chickpeas, soaked (a day in advance)
• 1 onion, very finely chopped
• 1 tomato, stripped of seeds and finely chopped
• 2 eggs, beaten separately
• a bunch of parsley, finely chopped
• 1 clove garlic, finely chopped
• coriander, finely chopped
• salt and pepper to taste
• 200 grams flour
• Choice of olive oil or corn oil or sunflower oil
Instructions
The well drained (uncooked) chickpeas in a blenderand chop finely. Mix in a large bowl with the onion, tomato, eggs, parsley, garlic, coriander, salt and pepper.
Sprinkle the flour over it and mix everything into asolid mass which croquettes or biscuits can be made.
If the dough is still too thin, add some flour then spoon for spoon and let it then covered in the refrigerator for at least an hour rest.
Heat a layer of oil in a frying pan. Shape the dough with a soup spoon to flat biscuits and put themimmediately after the forms one at a time in the hotoil. Let them soak. Bake them at the other side alsoBrown and cooked.
Check whether they are cooked, drain them brieflybefore they leave on a plate covered with paper towels.
Then serve them hot on and ...
