Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 68

The secret of this recipe is to use raw beans, not cooked ones. Serve them in pitta bread pockets, with shredded lettuce and finely chopped cucumber and tomato, with some tahini creamed with lemon juice and crushed garlic.

225g/½ lb/1¹/₃ cups chick peas (garbanzo beans) 6 spring onions (scallions) 2 tsp coriander seeds 2 tsp cumin seeds 1 clove garlic 2 tsp chopped parsley 1 tsp sea salt 1 tsp bicarbonate of soda (baking soda) As required freshly ground black pepper As required vegetable oil for frying

1) Cover the chick peas (garbanzo beans) with cold water and leave to soak overnight. Drain well and grind the beans-in a food processor, liquidizer (do them in at least 4 separate batches), or mincer.

2) Chop the spring onions (scallions) finely. Grind the coriander and cumin. Crush the garlic.

3) Combine all the remaining ingredients with the chick peas (garbanzo beans) in a large bowl. Mix thoroughly.

4) Form the mixture into small balls, about the size of a walnut (or smaller if desired). Deep-fry them in oil which has been heated to 350–375°F/180–190°C (or in a deep-fat fryer) until they are golden. Drain thoroughly on paper towels.