These rissoles can be served warm or at room temperature with a tomato sauce or dip of your choosing.
INGREDIENTS | SERVES 4
1 pound chickpeas (soaked overnight if dry)
1 tablespoon dried oregano or finely chopped fresh
3 tablespoons finely chopped fresh mint
3 tablespoons flour
1 teaspoon pepper
½ teaspoon salt
3 tablespoons bread crumbs
Vegetable oil for deep-frying
Boil chickpeas 30 minutes, or until soft; drain and purée with egg, oregano, mint, flour, pepper, and salt.
Scrape chickpea purée into mixing bowl. Add bread crumbs; mix well.
Spread sheet of wax paper on counter/cutting board. Spoon about ⅓ of chickpea mixture in an even line along horizontal center of wax paper. Fold over bottom half of wax paper and using the flat of your hand, roll mixture into a long cylindrical shape (similar to using a sushi roller). Cut resulting cylindrical shape into 3 equal pieces or “sausages.”Repeat to use up the rest of chickpea mixture.
Place rissoles into sizzling oil; fry 5–6 minutes, making sure to turn often if oil does not completely cover rissoles. Remove with slotted spoon; set on paper towel a few minutes to drain.
PER SERVING Calories: 504 | Fat: 12g | Sodium: 371mg | Carbohydrates: 78g | Fiber: 20g | Protein: 24g
The “Fainting Cleric”
The name of the dish “Imam Bayildi” is Turkish for “The Fainting Cleric” and as the legend has it, a certain “imam” (the Muslim term for a religious leader) had just completed a long fast and when this dish was set before him, he was so overcome with the mouth-watering aroma that he fainted.