Chickpea cookie



Equipment

Cooking cooker or spoon to model cookies
Skirl for frying
Big frying pan
Food processor or powerful blender. Big bowl

Ingredients

500 g of dry chickpea
10 g of garlic
100 g of onion
10 g of parsley / parsley
10 g of coriander
6 g of cumin powder
6 g of coriander seeds (optional)
3 g of cayenne or paprika smoked tolerance
2 large teeth
About 1 small onion
2 tablespoons
1 Teaspoon - Adjust the pepper according to your (1 teaspoon)
3 g of baking powder chemical salt to taste
70 g of clear sesame to empanate cookies (optional)
230 g of olive oil or neutral vegetable oil (canola, sunflower, corn, etc.)


Instructions

1. Prepare the chickpea: First, check for small stones or other debris with the grains and wash well. Then place the grains in a bowl and add water. Let the chickpeas you demolish, cooling, for at least 8 hours. There will be 4 cups of water to demolish 1 cup chickpea. After 8 hours of Demolho, remove from the refrigeration, drain the water and wash well.
2. Prepare the other ingredients (Mise EN Place): Separate all ingredients and measure them.
3. Moa the chickpea: Place the chickpea, parsley, coriander, onion and garlic in the food multiprocessor or powerful blender and beat until a sandy texture folder is formed. If you use a blender, we recommend hitting steps not to overload it.
4. Add the condiments: In a large bowl, combine the chickpea paste with the cayenne or paprika pepper, cumin, seeds of groundmen, salt and yeast. Then hold this folder in the refrigerator for 1 hour.
5. Prepare the cookies: Remove the folder from the refrigerator, and make cookies with 4 -5 cm in diameter. You can wrap the cookies in sesame seeds of course (optional).
6. Fry the cookies: in a frying pan with very hot oil, fry the cookies until all sides are golden. Remove them from the oil and place them on paper towel to remove excess oil. If you prefer, you can bake the cookies in the oven previously heated at 180 ° C.
7. Serve hot with your favorite tracking!