Ingredients
10
Servings
ingredient_quantity
recipe ingredient
Chickpeas
250
g
Water
1000
g
Onions, finely chopped
120
g
Parsley, fresh
3
tbsp
Coriander leaves, chopped
15
g
Hot paprika
5
g
Garlic, finely chopped
25
g
Walnuts
100
g
ground cumin
2
tsp
Baking Powder
1
tsp
Coriander Powder
5
tsp
MAGGI® Chicken Bouillon
2
cubes
Water
250
g
Olive oil
1
tbsp
Flour
40
g
Black seed
50
g
Vegetable Oil
100
g
Water
250
g
Tahini
100
g
Lemon juice
50
mg
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Nutritional Information
Carbohydrates
27.21 g
Energy
378.16 kcal
Fats
27.42 g
Protein
10.43 g
1 min
1 min
1 min
1 min
1 min
1 min
1 min
1 min
Recipe steps
8 min
Step 1
Start Timer
Soak chick peas in cold water for at least 4 hrs.
Recipe steps
8 min
Step 2
Start Timer
Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.
Recipe steps
8 min
Step 3
Start Timer
In a food processor combine the remaining chick peas, onion, parsley, coriander, garlic, peppers, walnuts, cumin, baking powder, and coriander seeds, and olive oi
Recipe steps
8 min
Step 4
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Dissolve MAGGI® Chicken Bouillon cubes in hot water, add and mix into the mixture.
Recipe steps
8 min
Step 5
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Combine the contents of the food processor to the original half of the chopped chick peas and mix.
Recipe steps
8 min
Step 6
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Add flour to the mix until the mixture holds the shape of a small ball.
Recipe steps
8 min
Step 7
Start Timer
Form the dough into the size of golf balls, roll in sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.
Deep fry in hot vegetable o
Recipe steps
8 min
Step 10
Start Timer
For preparing the tahina sauce: whisk tahini and water together until smooth. Add lemon juice and continue mixing. Add more water for a thinner sauce
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