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2 cups dried chickpeas

1 cup fresh parsley

3/4 cups fresh coriander

1/2 cup fresh dill

2 garlic cloves



1 Tablespoon ground cumin

1 Tablespoon ground coriander

1 teaspoon cayenne pepper

juice of 1 lemon

frying oil


Cover the chickpeas in cold water. Soak in the refrigerator for 24-36 hours. Remove from the water. Rinse in cold water. Pat the chickpeas to remove excess water on a tea towel.

Blend the fresh herbs together in a blender/ food processor. Add the spices and chickpeas.

Blend until the mixture resembles an even paste (do not worry if there are a few chunks of chickpea remaining).

Refrigerate the mixture over night.

Form into Tablespoon sized balls. Deep fry 3-4 minutes in hot oil.

Serve on with a salad, in a pita/ wrap, or as a snack with a creamy dip. 


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