
- 1.25 cups dried chickpeas
- 4 cups Water
- 1 medium Onion
- 3 tablespoons fresh parsley
- 3 tablespoons Coriander leaves
- 1 teaspoon Chilli flakes
- 6 cloves Garlic
- 1 cup Walnuts
- 2 teaspoons ground cumin
- 1 teaspoon Baking powder
- 5 tablespoons Coriander seeds
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 1 tablespoon Extra virgin olive oil
- 4 tablespoons All purpose flour
- 1 cup Sesame seeds
- 1 cup Vegetable oil
- For Tahina Sauce:
- 1 cup Water
- 100 g Tahini
- 50 ml lemon juice