For 4 Person(s)
Middle Eastern pitas warmed
fresh lettuce hearts
fresh chopped tomato
Greek plain yogurt
A day ahead soak chickpeas in plenty of water until they swell. Next drain and mash in blender.
Put mash in a bowl.
Puree the onion, garlic, parsley, coriander, baking soda, flour and spices for the seasoning.
Then add the chickpeas; add the balsamic vinegar with honey and mix using a spoon. With the spoon, take a tablespoon of mixture. I like to make them Greek style, as large meatballs in a flat shape. Put in greased baking pan and brush them with olive oil.
Bake in a well preheated oven 200ºC, for 15 minutes; turn over and continue baking for 10 minutes or until extra golden.
Serve with Arabic bread, yogurt, lettuce and the fresh tomatoes.
This recipe is courtesy of Argiro Barbarigou, Celebrity TV Chef, Restaurateur, Author.