I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading
These little chickpea fritters are known around the Middle East, Turkey, Greece and other countries, as a tasty street food. Every country has its own version, but aside from Egypt, where the dish is made with Fava beans, all others use chickpeas as the base for the dish.
The recipe here follows the Israeli version, which was introduced by Yemenite Jews. To this, other flavors were added with time, such as the spicy Moroccan Harissa (red hot peppers paste) and other seasonings.