• 2 c. thick pureed cooked chick-peas
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp mixed ground herbs - basil, marjoram, thyme
  • 1/4 tsp hot pepper sauce
  • Fine dry cracker or bread crumbs
  • 2 eggs
  • olive oil
  • shortening for deep frying


Canned or cooked chick-peas should be drained and mashed. Grind chick-peas through the fine blade of a food chopper. Add salt, pepper, herbs, hot
pepper sauce and 2 tbsp cracker or bread crumbs. Beat eggs and stir into mixture. Stir in 2 tbsp melted shortening. Shape mixture into 2 1/2 to 3
inch fingers about 1 inch in diameter. Roll each in dry cracker or bread crumbs. Fry a few at a time in deep hot shortening for 2 to 3 minutes, or
till golden brown. Remove with a slotted spoon and drain on absorbent paper. Serve hot.

Makes 18 to 20 rolls.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth Burbage