Preparation
- Finely puree drained chickpeas with onion and garlic. Mix with 2/3 of the breadcrumbs, defrosted frozen peas, chopped cilantro and remaining spices. Season to taste with salt.
- Form the mixture into balls the size of walnuts. Roll the balls in beaten egg, then in the remaining breadcrumbs.
- Heat the frying fat to 180°C and fry the balls in it for approx. 3-4 minutes until crispy brown.
Tip: Serve with sliced cocktail tomatoes with cucumber and a hearty dip.
