Ingredients
- 2 cups dry chickpeas
- baking soda
- 2 large white onions
- 5 green onions
- 1 bunch fresh coriander
- 2 bunch fresh parsley
- 2 eggs
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- sesame seeds
Tools
Prep
Soak the chickpeas in 6 cups of hot water and 1/4tbsp of baking soda for 24-48hrs. Then drain and rinse with cold water.
Coarsely chop the fresh coriander, parsley and green onions. These shouldn't be blended too much because they'll become dark and bitter.
Instructions
Blend the chickpeas on their own at first. Then add onions and chopped garlic, blend, and finally add in the fresh greens. Blend until the mixture is soft and malleable.
If you want to freeze the mix to use at a later point, do it now—before you add the spices.
Toast the cumin and coriander seeds and grind them coarsely, then add to the mixture along with eggs and 1/2 tsp of baking soda. Put sesame seeds on a large plate. Use your hands to form small balls out of the mixture, roll them through the sesame seeds to coat them, and fry at 350°C.