Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | 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
- 2 cups (480 g ) chickpeas , drained
- 4 cloves of garlic , peeled and sliced
- 4 tablespoon parsley, chopped
- 1 onion , cut into chunks
- 1 teaspoon (0.25 g) ground coriander [ 1 ]
- 1 teaspoon (0.75 g) ground cumin
- 1 teaspoon (0.46 g) cayenne pepper
- 1 teaspoon baking powder
- 6 tablespoon flour
- ½ cup vegetable oil ( sunflower or corn oil ) for frying
Directions
The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.
In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
Shape into balls, using about 1 tablespoon for each.
Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
Serve with pita .