Crunchy Black Chickpea Kababs (Print Version)
# Ingredients:
→ For Cooking Chickpeas
01 -
1 cup dry black chickpeas
02 -
2 cups water for boiling
03 -
1/2 teaspoon salt
→ Main Ingredients
04 -
1 medium onion, chopped small
05 -
1 green chili, minced
06 -
3-4 tablespoons besan flour
07 -
1/2 tablespoon ginger paste
08 -
1 tablespoon fresh chopped coriander
→ Spices
09 -
1 teaspoon ground coriander
10 -
1/2 teaspoon chili powder
11 -
1/2 teaspoon garam masala mix
12 -
Salt as needed
→ For Frying & Garnish
13 -
Oil for shallow frying
14 -
1 tablespoon chopped mint or coriander
# Instructions:
01 -
Wash black chickpeas and leave them soaking overnight or around 8-9 hours. Empty the water and cook them in fresh water with salt in a pressure cooker for 10-15 mins until soft. Drain completely and make sure they're totally dry.
02 -
Squash the cooked chickpeas until partly smooth. Throw in the onions, chili, all your spices, besan flour, ginger paste, and chopped coriander. Mix everything up good.
03 -
Roll the mix into small flat circles. Warm up some oil in a pan and fry these kababs until they're crispy and golden on each side. Put them on paper towels to soak up extra oil.
04 -
Sprinkle fresh herbs on top and enjoy while hot with mint sauce, lemon pieces, and sliced onions.
# Notes:
01 -
You can swap in chana dal or mix it with black chickpeas if you want
02 -
Try cooking one kabab first to check if it stays together while frying
03 -
For a lighter option, you can bake or air-fry them instead
04 -
Make sure your chickpeas aren't watery or your mix will fall apart