Israeli chickpea croquettes

Name: Israeli chickpea croquettes
Total time: 3300 s
Yield: 14-16 people.
Cuisine: Indian
Ingredients: 1/ 4 cups raw chickpea, soaked overnight and drained; 1/2 teaspoon yellow asafetida powder; 3/4 cup finely chopped parsley; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon baking powder; as required Oil for deep frying

Aladdin Raj @3607as

These spicy chickpea croquettes are delicious served stuffed inside split middle eastern flat breads, dressed with tahini sauce or hummus and accompanied by a green salad. Do not use canned or cooked chickpea for the recipe.

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Ingredients

55 minutes.

14-16 people.

1/ 4 cups raw chickpea, soaked overnight and drained
1/2 teaspoon yellow asafetida powder
3/4 cup finely chopped parsley
1 teaspoonground coriander
1 teaspoonground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
as requiredOil for deep frying

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Steps

55 minutes.

1

Process chickpeas in a food processor and mince finely. Scrape minced chickpeas into a bowl. Fold in the herbs, spices, salt and baking powder. Mix well, knead, and leave for 30 minutes.
2

From the mixture into 14-16 falafel balls. If they're too sticky, roll the balls in a little flour. Repeat until all the mixture is rolled.
3

Heat a heavy pan or wok with oil to a depth of 6.5-7.5cm, until moderately hot 180.C\355.F. Deeps fry 6-8 falafel at a time, Turing when required, for 5-6 minutes or until evenly golden brown.
4

Remove and drain on paper towels. Cook all the falafel. Serve hot. As recommended above.