Recipe: Chickpea Kabab - Kabab Alnikhi

by Habeeb Salloum, Oct 3, 2006 | Destinations: Iraq / Saudi Arabia / Riyadh

Makes some 36 patties

Like numerous other dishes now common in the Arabian Gulf countries, this dish likely came from the Indian sub-continent. Wholesome and tasty, it can be served as an entrée, side dish or for snacks.

1 can chickpeas, drained
1 medium onion, chopped
1 medium tomato, chopped
1/2 cup fresh or frozen green peas
1/2 small sweet green pepper, chopped
1 teaspoon baking powder
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander seeds
1 teaspoon pepper
2 tablespoons finely chopped fresh coriander leaves
2 eggs
oil for frying

Place all ingredients, except oil, in a food processor and process into soft dough (soft enough for spooning), adding a little water or more flour if necessary. Make sure that chickpeas are well ground.

Place oil in a saucepan, about 1 1/2 inches deep, then heat. Spoon dough, 1 heaping tablespoon of dough at a time, into the oil. Fry until golden brown, turning kababs over once. If kababs tend to break up in the oil, add more eggs or flour to the dough. Continue until all the dough is finished. Drain on paper towels; then serve warm.

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