Tamiya

🧆 Sixteen small dill chickpea fritters, four per portion.

Ingredients

• 240 g dry chickpeas
• 100 g peeled onion
• 2 garlic cloves
• 15 g washed well-dried fresh dill
• 15 g wheat flour
• 3 g baking powder
• 30 ml drinking water, added gradually
• 2 g salt and pinch black pepper
• About 700 ml sunflower oil for small frying bath, not all absorbed
• Plenty of drinking water for soaking

Preparation

Soak dry chickpeas covered in plenty of cold water twelve hours in refrigerator. Drain and dry well; do not use cooked chickpeas.

Chop onion, garlic and dill. Pulse with soaked chickpeas to fine even meal, not smooth puree.

Mix in flour, baking powder, salt, pepper and gradually 30 ml water. Cover and refrigerate thirty minutes; mixture must hold a patty without flowing.

Shape sixteen small patties about 4 cm wide and 1 cm thick. Heat oil in stable suitable pan no more than half full to about 170 °C.

Fry small batches about five minutes, turning halfway. Open first cooked patty: centre must be cooked and tender without raw chickpea texture. Adjust time and temperature as needed.

Drain and serve four patties per person. Do not taste raw mixture. Estimates assume about 35 g absorbed oil for batch and vary with frying.