Directions: |
Directions:Into a large bowl, pour the dry beans and add enough water to cover the contents, approximately six (6) to seven (7) cups. The beans need to soak at least 8 hours, so this is best done over night.
The day after, drain off all the water. Using a food processor, blend and pulse the beans into as fine of a paste as possible. It will be clumpy and mealy. Do it in batches so as to not overcrowd the blender. Add each pulsed batch into a large mixing bowl.
When all is pulsed, mix in the remaining ingredients until thoroughly incorporated. Allow to sit for five (5) to ten (10) batches, then form into either golf-ball-sized balls, flatted to fry properly or roll into small logs for flat breads. Fry each one on all sides over medium high heat, approximately 375ºF if deep frying, and dry on a rack or paper towel. |
Personal
Notes: |
Personal
Notes: This is a classic Middle Eastern and Mediterranean food. Despite its look, the uncooked beans will become cooked during the frying. Press very firmly when forming them. They adhere more than you would think at first sight. If you struggle to get them to form well without falling apart, adding two (2) eggs plus enough bread crumbs to make up for the added liquid will prevent the problem entirely, though this is not the authentic method.
These are best served with my flatbread, hummus and Raita, along with fresh tomatoes.
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