INGREDIENTS

• 190 ml water
• ½ tsp. salt
• 1 tsp. ras el hanout
• 2 sprigs of mint
• 1 clove of garlic
• 130 g couscous (instant)
• 2 tbsp. lemon juice
• 125 g cooked chickpeas
• 25 g wheat flour
• ½ tsp. baking powder
• Peanut oil for deep-frying

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Add the water, salt and ras el hanout to the kettle and heat to 100°C.
3. Wash the mint, shake dry and pluck the leaves. Peel the garlic. Pour the hot liquid over the couscous, cover and leave to steep for around 15 minutes
4. Then add the chickpeas, garlic, mint leaves, lemon juice and half of the couscous to the blender jar. Use the Pulse function 5 to 6 times to blend until you achieve the desired consistency.
5. Add the mixture along with the rest of the couscous, flour and baking powder to a bowl and knead into a smooth dough and season generously again.
6. Roll out the dough until it is 2.5 cm thick and cut into equal lengths. Form these into small balls. Heat the oil in a pot and deep-fry the balls in portions until they are golden brown.
7. Remove the deep-fried balls with a skimming ladle and drain on kitchen roll. Enjoy right away.