Name: Sambusaks (Sumboosaks) with Chickpeas recipe
Ingredients: 1 ½ cups all-purpose flour;1 tablespoon cornstarch;½ teaspoon salt;1 teaspoon baking powder;3 tablespoons vegetable oil;⅓ cup warm water;1 extra large onion, finely chopped;1 teaspoon vegetable oil;1 (15 ounce) can garbanzo beans, drained and lightly mashed;¼ bunch fresh cilantro, finely chopped;1 teaspoon ground cumin;1 teaspoon ground coriander;salt and ground black pepper to taste;2 cups vegetable oil for frying;11 eggs

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Ingredients

1 ½ cups all-purpose flour 1 tablespoon cornstarch ½ teaspoon salt 1 teaspoon baking powder 3 tablespoons vegetable oil ⅓ cup warm water 1 extra large onion, finely chopped 1 teaspoon vegetable oil 1 (15 ounce) can garbanzo beans, drained and lightly mashed ¼ bunch fresh cilantro, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander salt and ground black pepper to taste 2 cups vegetable oil for frying 11 eggs

Nutrition Info

253.2 calories carbohydrate: 23 g cholesterol: 186 mg fat: 13.7 g fiber: 2.3 g protein: 9.7 g saturatedFat: 2.7 g servingSize: - sodium: 313 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough, cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes, stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.

Recipe Yield

11 servings

Recipe Note

These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs.

Alternatives to this recipe

Sambusaks (Sumboosaks) with Chickpeas