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Suggest a better descriptionSoak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. "The Hamilton Spectator", August, 1993
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 18 | ||
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Calories: 103 | ||
Calories from Fat: 62 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.1mg | 3 % | |
Potassium 130.1mg | 3 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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