Preparation Time:
120
Ingredients:
1 pound of raw chickpeas
2 cloves of garlic
2 medium onions
1 sprig of chopped fresh parsley
2 leaves of chopped fresh cilantro
2 tablespoons of Castilla flour
½ teaspoon of paprika
¼ teaspoon of black pepper
½ teaspoon of cumin
¾ cup of milk
2 eggs
2 tablespoons of butter
1 cup of breadcrumbs
oil for frying
Instructions:
Cook the chickpeas until soft, drain, and form a paste. In a pan, slightly melt the butter, add the flour, and stir until toasted. Over medium heat, gradually add the milk until it forms a thick béchamel sauce. Add the chickpea paste, the rest of the spices, and continue cooking, stirring constantly until the mixture pulls away from the pan. Let it cool.
Beat the eggs on one plate and place the breadcrumbs on another. From the mixture, take portions and shape them into croquettes, dip them in the egg, then in the breadcrumbs, and fry until golden.
Rations:
5