Ingredients
1
onion, very finely chopped
1
slice of white bread, soaked in a little water
1
tsp. of coriander, ground
2
tbsp. of parsley, finely chopped
Directions
1.
Soak the chick peas overnight.
2.
Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3.
Pound or blend the chick peas to a purée.
4.
Squeeze out the bread and add to the chick peas together with the rest of the ingredients.
5.
Knead well for a few minutes.
6.
Let the mixture rest for 1-2 hours, then roll between the palms into firm 1â balls. (Wetted hands make this easier).
7.
Heat oil (at least 1 inch deep) in a pan to about 360° F, 180°C, and fry the balls, a few at a time, until nicely brown all over â about 2-3 minutes.
8.
Drain and serve hot with lemon wedges.
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