As Hill Center has weathered the storm of the COVID-19 pandemic, the health and safety…
For the second day of Cooking Christmas, we give you a recipe from our popular Dinner on a Dime series with Chef Jennifer Jones! Jennifer’s classes are so much fun, while teaching you that you don’t have to spend a lot of money to put together a wonderful, impressive dinner.
14 ounces canned or boiled chickpeas (7-8 ounces raw)
4 cloves of garlic
1 red onion (optional)
1 tbsp fresh parsley, chopped
2 tsps cumin
2 tbsps flour
salt and freshly ground pepper
oil for frying
Drain soaked or canned chickpeas and lay out, allowing them to dry out completely.
Chop parsley, onions and garlic, finely. Sauté onions and garlic with 2 tbsps of oil, until slightly tender.
Mix all ingredients in food processor. Add chickpeas, the sautéed onions and garlic, along with the cumin and mix. Stop and stir and repeat the mix for about 3 times.
Into a large bowl, add the chopped parsley, 2 tbsps of flour and the chickpea mixture. Season well with salt and pepper and mix well, squeezing the ingredients with your hands, until combined. Roll the mixture into balls.
Fry the balls in very hot oil, until nicely colored on all sides. Place them on paper towel, to absorb the extra oil.
You can also bake them in preheated oven at 350 degrees for about 25 minutes. Brush balls with some olive oil. Halfway through cooking time, flip the balls and put back in the oven.
Check out all of our upcoming classes with Jennifer Jones or other great chefs on our calendar of events!