Crispy balls of goodness

By Cooking With Ayeh

Ingredients

Instructions

1. Soak the dried chickpeas in plenty of water overnight, or at least 8 hours. Use a large bowl, as they will double in size.
2. Drain the chickpeas and pulse them in a food processor a few times until roughly chopped.
3. Roughly chop the herbs and add them to the food processor with the other ingredients.
4. Blend until combined and finely chopped, but keep some texture.
5. Wet your hands, roll the mixture into balls with a tablespoon, place them on a baking-paper-lined tray and refrigerate for 1 hour.
6. For the tahini sauce, whisk all the ingredients in a bowl until creamy. If it is too thick, add more water to thin it.
7. To cook, deep fry in hot oil for a few minutes until golden on each side, in batches without crowding, then drain on paper towels.
8. Or air fry: preheat to 180°C/350°F. Arrange the balls without touching and spray the tops with olive oil. Cook 11 to 13 minutes until golden, then turn, spray again and cook 2 more minutes.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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