Chick Pea Balls Mother’s recipe instructions are in bold, what I actually do is in italics.8oz Dried Chick Peas or 400gram tin Pre-cooked chick peas3oz Breadcrumbs1 small Onion1 small Garlic ClovePinch of Garam Marsala (or mace)½ teaspoon marjoram, oregano or mixed herbs (I tend to go with oregano)Water to cook the Chick Peas1 EggSalt and Pepper Soak peas overnight and cook for 1½-2 hours. Drain and mash (retain some of the water). Drain tin of chick peas and whiz around in the food processorFinely chop onion and crush garlic – cook a couple of minutes in a little oil. Process the onion and garlic, I put them in the mixture raw to cut down on fatAdd to the peas with crumbs and other ingredients, mix well. Roll into small balls with floured hands. I don’t use flourCoat with egg and crumbs and fry in hot oil until golden. I don’t coat them with egg and crumbs, calories again, or fry. I spray with a little oil and cook them in the oven at gas mark 7 for about 35 minutes. The above picture shows them at about 30 minutes as I’m finishing them tomorrow.
Link: http://www.flickr.com/photos/doeth/
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