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Add a photoServings: 12
Ingredients
- 1 lb Chick peas, (soaked for 24 h
- 1 med Onion
- 1 med Potato, peeled
- 4 x Garlic cloves
- 1 tsp Grnd coriander
- 1 tsp Cumin
- 2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cayenne
- 1 Tbsp. Flour Vegetable oil for frying
- 2 tsp Baking soda
Directions
- Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add in all other ingredients except baking soda and vegetable oil. Mix well.
- Run through grinder once more. Mix again. Cover and leave to rest for two to three hrs. Heat oil for deep frying. While oil is heating add in baking soda to the chick pea mix. With dampened hands, form mix into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden. Remove from oil with a slotted spoon and drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 64 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 712mg | 30% |
| Potassium 145mg | 4% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.48g | 0% |
| Protein 2.42g | 4% |
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