Chickpea rings

Category: Culinary recipes
Chickpea rings

Ingredients

Chickpea 200 g
Liquid after boiling chickpeas 160 ml
Vegetable oil 1 tbsp. l. + for frying
Instant corn porridge (or cornmeal) 80 g
Salt taste
Sesame 1 tbsp. l.
Zira 1/3 tsp
Ground red pepper 1/3 tsp

Cooking method

  • 1. Soak the chickpeas in ROOM TEMPERATURE water (never hot) in a 1: 3 or 1: 4 ratio for 6 to 24 hours. I did it for a day. Then drain the water, pour in a new one and boil until soft. It took me an hour. For a limited time, you can add 0.5 tsp. soda for better boiling of chickpeas - during soaking or during cooking.
  • Chickpea rings
  • 2. Grind the hot chickpeas in a blender with the liquid left after cooking and oil. I used instant corn porridge - it is quite light and resembles ground corn sticks. If you use flour, you need to monitor the consistency of the resulting dough - it is not tight, but you can mold a ring from it. Perhaps it will take less flour than porridge. So, mix the chickpeas, porridge, spices and sesame seeds. Cool the dough.
  • Chickpea rings
  • 3. Divide the mass into 12 parts, roll out each with a sausage and roll up into a ring. Fry in a well-heated pan at high temperature on both sides. Fast frying - otherwise the rings begin to blur and gain a lot of oil. The amount of oil is minimal.
  • Chickpea rings
  • 4. Put the finished rings on a paper towel. Serve immediately - the hot rings crunch very tasty. But they can also be consumed cold, although the taste is somewhat inferior to hot.
  • Chickpea rings

The dish is designed for

12 pcs

Cooking program:

plate

Note

The idea for the recipe is taken from the website 🔗
The author of the dish prepares rings from peas and rice flour.
The rings are quite satisfying. perhaps this amount is for 3-4 servings. Serve with fresh or salted vegetables.

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