Shape the dough into balls (can use an ice-cream baller) about 2 inches in diameter and flatten slightly again a flour-coated cookie sheet. Let the dough rest one hour (can be 30 minutes) if needed, a portion can be frozen sealed in plastic bags and used at a later date.ģ. Adjust it by adding a bit of flour if necessary (I prefer to keep it moist).Ģ. Transfer to a food processor to mash the chickpeas and obtain a firm but moist dough. Place all ingredients in a large bowl and start mixing first with your hands or a large wooden spoon. Oil bath (about 1 inch depth) Instructionsġ.
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