Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
307
Calories
17g
Protein
9g
Fat
42g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Dried chickpeas
- 3 slc White bread trimmed
- 2 Eggs
- 1/2 tsp Minced garlic
- 1/4 tsp Diced ground red peppers
- 1 1/4 tsp Salt
- 1/4 tsp Pepper
- Fat for deep frying
Directions
1
Wash the chickpeas and soak overnight in cold water. Drain.
2
Grind the peas and bread together. Mix in the eggs, garlic, red peppers, salt and pepper. Shape into finger-length rolls. Chill for 1 hour.
3
Heat the fat to 370 degrees in a deep kettle and carefully drop the "hot dogs" into it. Fry until browned. Drain. Serve with mustard or hot chili sauce.
4
Makes about 20.
5
Category:Tunisian Recipes
6
Category:Tunisian Snacks
Recipe sourced from
fandom