Spicy Chickpea Balls
|Bulgur wheat||3⁄4 Cup (12 tbs)|
|Chickpeas||1⁄2 Pound, soaked in water overnight|
|Garlic||2 Clove (10 gm), crushed|
|Baking powder||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Sunflower oil||2 Tablespoon|
|For fresh tomato sauce|
|Tomatoes||4 Medium, skinned|
|Green bell pepper||1⁄2|
|Red bell pepper||1⁄2|
|Fresh coriander||1 Tablespoon, chopped|
Put wheat in a medium-size bowl and pour 1/2 cup boiling water over.
Soak 1 hour.
Drain chickpeas and place in a food processor with wheat and rest of ingredients.
Season with salt and pepper.
Blend a few minutes until mixture becomes fairly smooth.
With your hands mold the mixture into about 36 small balls; place on a serving dish.
These will be speared with a fondue fork and deep-fried in hot oil.
To make Fresh Tomato Sauce, put all ingredients in a blender or food processor and process until vegetables are finely chopped.
Place sauce in a serving bowl.