Pancakes Middle East as sambusak
The flavor of these simple chickpea fritters, known as sambusac, varies greatly depending on the spices added to the filling.
1 lb. (453 g) flour,
1 teaspoon salt,
1 teaspoon baking powder
4 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Box canned chickpeas (450 g),
Mixed spices (cumin, coriander, pepper of Jamaica, cinnamon, pepper, white pepper) etc..,
To taste 1 bunch fresh coriander or parsley
about 2 pt. (900 ml) vegetable oil, for frying
Mix the flour, salt and baking powder with hot water until you get a soft dough.
There will also be used up to 500 ml of warm water to reach the right consistency. Knead for about 15 minutes.
Grease with a little olive oil a large bowl, then put the dough, cover with foil greased with oil or with a lightly floured board and let rest in a warm place for about 1 hour.
While the dough rises, fry the onion and garlic in the olive oil it until become translucent, then add the chickpeas and spices.
Mix well to obtain a sort of puree. Remove from heat; add the chopped cilantro or parsley, season to taste and set aside. Divide the dough into about 15 pieces and crush them to form disks with a diameter of about 15 cm. Put a spoon of mixture of chickpeas in the center of each circle and fold the edge to get the pancakes semicircular.
Deep fry them in oil at least 10 cm until crispy, turning once or twice during cooking. Lay them on paper towels to drain, turn them and dry them again. Serve hot or cold.