Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g chickpea flour
- 2 litres water
- Olive oil for frying
- Salt
- Lemon juice
- Minced parsley (optional)
Directions
Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.
Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch (½ cm) high on your work surface. Alternatively, pour the mixture into saucers. Make sure to dust the surface with parsley beforehand if you're including it.
Let the mixture cool and set.
If you didn't use molds, cut the cooled mixture into 1 x 3- inch (3 x 7 cm ) rectangles or into wedges.
Fry the pieces in hot oil.