1 16 oz can chickpeas
1 large onion, chopped
2 cloves garlic, chopped
1 tsp coriander
1 tsp cumin
2 tbl flour
canola oil for frying
Drain chickpeas and place in a pan with water and bring to a boil.
Reduce heat and let simmer for 1 hour.
Drain and allow to cool 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in a medium bowl.
Mash chickpeas, ensuring to mix ingredients together. The result should be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
These are two new ingredients for me and I must say I am in complete, total love with each of them. I especially love when they combine to make Creamy Cashew Dip which I have been having to be extremely careful while eating it at work that no one catches me licking the plate to get every last drip. I've tried it with fruit and it fantastic on apples and pears. It would also be great on a bagel or waffles. And I think it could even work as a frosting...it's that good! I did leave out the applesauce because I didn't have any.
Creamy Cashew Dip
1/2 cup cashew butter
2/3 cup vanilla soy yogurt
2-3 tbsp unsweetened applesauce
2 tsp agave nectar
1/8 tsp sea salt
1/8 tsp cinnamon
In a blender or small food processor combine all ingredients and puree until very smooth.