LEBANESE POPS

(courtesy Executive Chef Sreedhar Kare, THE Park Visakhapatnam)

INGREDIENTS

● 200 grams dried chickpeas

● 50 grams split channa dal (optional)

● 5 no Bread slice

● 85 grams scallions

● 20 grams chopped garlic cloves

● 60 grams fresh cilantro and parsley, or mint leaves

● 1 teaspoon fine sea salt, plus more for serving

● 1 teaspoon ground cumin

● ½ teaspoon ground coriander

● ½ teaspoon ground cardamom

● ¼ teaspoon cayenne pepper

● ¼ teaspoon fresh ground black Pepper

● Vegetable oil, for frying

METHOD

● Rinse the dried chickpeas then place into a large bowl and cover with cool water. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry.

● Soak channa dal for one hour.

● Add chickpeas, soaked channa dal, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, and black pepper to a bowl of a food processor. Pulse the mixture until very finely minced. It will be loose and a little crumbly. Refrigerate for at least 15 minutes to help the balls hold bread together when cooking.

● Using a cookie cutter to cut bread slices into canape size round shape.

● Use a tablespoon or small cookie scoop to scoop out falafel mix then gently place onto a bread and shape into a dome.

● The mix will not act like dough but will hold its shape.

● Add at least ¾ inch of oil to a deep saucepan, cast iron skillet.

● Turn the heat to medium-high and heat the oil to between

● Fry the Lebanese pops in batches, placing them gently into the oil and without crowding in the pan, until they are browned.

● Transfer the cooked Lebanese pops to a plate lined with a paper towel. Serve immediately with garlic yogurt.