Ingredients
- 350g Chickpeas
- 250g Brown Teff Seed
- 3 Cloves of Garlic
- 250g Onion
- 80g Gluten Free Flour
- 70g Parsley
- 50g Fresh Coriander
- 6g Cumin
- 6g Ground Coriander
- 2g Pepper
- 14g Salt
- 5g Baking Powder
- 5g Sodium Bicarbonate
Method
- Soak the chickpeas over night.
- Cook the brown teff seeds on the stove top in a pot with 375g of water for 7 – 8 mins, remove from the stove top and leave to rest for another 8 – 10 mins. Leave teff to cool.
- In a blender, blend the chickpeas, garlic, onions, parsley and coriander.
- Add the teff seeds in with the rest of the ingredients. Mix well- roll into small balls and lightly flatten them (approx. 40g each).
- Deep fry in oil for 1 1/2 mins. Recipe can be used in salads or served with dips. Enjoy!
