Chickpea Sesame Kabab Recipe

Cooking Directions

• STEP 1.1. Soak chickpeas overnight and boil until tender. Drain and cool.
• STEP 2.2. In a food processor, blend chickpeas, sesame seeds, garlic, onion, coriander, cumin, and salt until well combined.
• STEP 3.3. Shape the mixture into small patties and refrigerate for 30 minutes.
• STEP 4.4. Heat oil in a pan and shallow fry the kababs until golden brown on both sides.
• STEP 5.5. Serve hot with mint chutney or yogurt dip.
• STEP 6.6. To store, place the kababs in an airtight container and refrigerate for up to 3 days.
• STEP 7.7. Reheat in a preheated oven or microwave before serving.

Cooking Tips

• 1. Make sure to drain the boiled chickpeas well to avoid excess moisture in the kabab mixture.
• 2. You can add breadcrumbs or flour to the mixture if it is too wet to shape into patties.
• 3. Toast the sesame seeds before blending for a richer flavor.

Storage and Serving

• Store the kababs in an airtight container in the refrigerator for up to 3 days.
• Serve the kababs as an appetizer with mint chutney or yogurt dip.
• They can also be served as a filling in pita bread or wrapped in lettuce leaves for a light meal.