Counterfeit (Vegetarian) Isfî riyâ of Garbanzos

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Counterfeit (Vegetarian) Isfî riyâ of Garbanzos

Andalusian p. A-1
Pound some garbanzos, take out the skins and grind them into flour. And take some of
the flour and put into a bowl with a bit of sourdough and some egg, and beat with spices
until it's all mixed. Fry it as before in thin cakes, and make a sauce for them.
chickpea flour: 1 c
sourdough: 1/2 c
eggs: 4
spices:
2 t pepper
2 t coriander
16 threads saffron
2 t cumin
4t cinnamon
1/4 c Cilantro, chopped
Garlic Sauce:
3 cloves garlic
2 T oil
2T vinegar
Chickpea flour can be made in a mortar and pestle or a spice grinder (a food processor
would probably work too). Pound or process until the dried chickpeas are broken, then
remove the loose skins and reduce what is left to a powder. An easier approach is to buy
the flour in a health food store; a middle eastern grocery store might also have it. Use
untoasted chickpea flour if you can get it.
Crush the garlic in a garlic press, combine with vinegar and oil, beat together.
Combine the flour, sourdough, eggs, spices and beat with a fork to a uniform batter. Fry
in about 1/4 c oil in a 9" frying pan at medium high temperature until brown on both
sides, turning once. Add more oil as necessary. Drain on a paper towel.
note: The ingredients for the sauce are from "A Type of Ahrash [Isfî riyâ ]". What is
done with them is pure conjecture.

These were very good but I and the children thought they tasted better with pancake syrup then the

recommended sauce.