1 cup Dried Chickpeas, soaked overnight
2 tsp Coriander Seeds
10g Cumin Seeds
5 cloves of Garlic
1 bunch Parsley
1 bunch Coriander
1 bunch Mint
1 tsp Baking Soda
1 tsp Salt
1 tsp Black Pepper
1 tsp Paprika
Add coriander and cumin seeds to TM bowl. Dry roast seeds for 5 minutes at 100°C
on Reverse + soft speed. Allow to cool.
Add garlic and onion and chop for 5 seconds on speed 7.
Add herbs into bowl and chop for 5 seconds on speed 7.
Add chickpeas, spices and baking soda and chop for 10 seconds on speed 6 or
until chickpeas are evenly chopped. You may need to stir with spatula.
Pour the mixture into a mixing bowl. Using an ice-cream scoop, form into walnut size
balls and shallow fry in hot oil. Allow to drain on absorbent paper. Serve with salad.
2nd Prize Recipe by Rebecca Estlin, Consultant,