Tahini — a light ivory-colour pure sesame paste — gives these crisp chickpea balls authentic Middle Eastern flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2004
Soak bulgur in 2 cups (500 mL) hot water for 20 minutes. Drain in sieve, pressing out excess moisture.
In food processor, combine bulgur and chickpeas; pulse until chickpeas are finely mashed but not puréed. Transefer to bowl; stir in garlic, onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and hot pepper sauce.
In deep-fryer, deep pot or wok, heat oil to 350ºF (180ºC). Scoop mixture by level tablespoonfuls (15 mL) and form each into 1-inch (2.5 cm) ball. Fry, a few at a time, until browned, about 4 minutes. Transfer to paper towel-lined racks to drain.
Divide among pita breads. Top with Tahini Sauce and desired toppings.
Nutritional facts <b>Per serving:</b> about
- Sodium 832 mg
- Protein 15 g
- Calories 509.0
- Total fat 24 g
- Cholesterol 31 mg
- Saturated fat 3 g
- Total carbohydrate 61 g
- Iron 33.0
- Folate 60.0
- Calcium 11.0
- Vitamin A 3.0
- Vitamin C 17.0