Like numerous other dishes now common in the Arab Gulf countries, this dish likely originated in the Indian sub continent, being very similar to an Indian-Pakistani snack called shami kebab. The Arab Gulf version is made without meat and, of course, contains just the right taste of Arabian Gulf Spice Mix (Baharat). Wholesome and tasty, these kebabs can be served as a main dish, side dish or for snacks. I was first introduced to these kebabs at a local restaurant in Dubai. I ordered them assuming that I would be enjoying spicy meat kebabs made with chickpeas. Needless to say, when I took my first bite, I realized that I was enjoying something quite different. I suddenly realized that vegetarians could enjoy what meat-eaters take pleasure in and without the meat. These kebabs are made in the shape of balls and the trick to this recipe is to try to drop the dough into the oil in that fashion.

Makes about 18 small kebabs

PREP TIME: 15 minutes
COOKING TIME: 40 minutes

INGREDIENTS

• Oil, for deep-frying
• 1 cup (200 g) drained cooked or canned chickpeas
• 1 small onion, chopped
• 1 small tomato, chopped
• 1/4 cup (35 g) fresh or frozen green peas, thawed and drained
• 1/4 small red bell pepper, deseeded and chopped
• 1 teaspoon baking powder
• 1/4 cup (30 g) all-purpose flour, plus more if needed
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Arabian Gulf Spice Mix (Baharat)
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1 large egg
• Creamy Garlic Sauce or Tangy Hot Tomato Sauce, for serving

INSTRUCTIONS

1. Place all the ingredients, except the oil, in a food processor and process into a soft dough, adding a little water or more flour if necessary. Make sure that the chickpeas are fully ground into the dough.
2. Pour about 1 1/2 inches (3.75 cm) of oil (enough to submerge the kebabs) into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively, you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
3. As a test, gently drop 1 heaping tablespoon of the dough into the oil. If the kebab breaks up in the oil, add an additional egg or more flour to the dough to bind it. Deep-fry until golden brown, about 8 minutes, turning the kebab over once. If the kebab does not break up, continue to deep-fry the remainder of the dough in batches of four to six. While deep-frying, between batches, re-check the temperature to make sure it’s between 345° and 375°F (175° and 190°C). You may need to let the oil reheat between batches.
4. Remove with a slotted spoon or tongs and drain on paper towels. Serve warm with the Creamy Garlic Sauce or Tangy Hot Tomato Sauce.