There are so many versions and recipes for these beautiful chickpea balls. I like mine green. Fresh cilantro, garlic, and cumin are the most delicious.

Before starting, here are some essential tips for success:

It is crucial to ensure that the oil temperature is moderate—not too hot, and one of the balls will burn and not be ready from the inside, and not too cold, or they will be soaked in oil and not crispy.

When the balls are ready, put them in a strainer or paper towel and place them in a single layer to filter the oil and keep them crisp.

Eat immediately ( !! ). Every moment that passes from the moment of frying will take away from your pleasure.

Ingredients:

• 600 gr dry hummus (chickpeas)
• A large bunch of fresh parsley
• A large bunch of fresh cilantro
• 2 onions
• 10 cloves of garlic
• Half a hot green pepper
• A quarter cup of water
• 1 and a half spoon of cumin
• 2 tablespoons sesame
• 1 tablespoon of ground dry coriander
• 2 teaspoons Nigella seeds
• 1 and a half tablespoons of salt
• 1 flat teaspoon of baking soda

Instructions:

1. Soak the chickpeas in water in the refrigerator for 12 hours
2. filter and wash.
3. Grind in a meat grinder and mix with parsley, onion, fresh coriander and garlic.
4. Add the spices and soda.
5. Mix well and fry balls in deep oil.
6. It is recommended that pita, tahini, hummus, fresh vegetable salad, pickles, French fries, and a little spicy food be prepared in advance.
7. Pure pleasure guaranteed!!