This is based on a recipe from the Greek Island of Samos that matches up great with Yogurt & Tahini Sauce! Try them as appetizers or snacks with beer or white wine! You can soak and boil the chick peas or used canned ones. I like Organic canned ones that are preserved in soy water. —Julie Yefsi
can or 300 grams (soaked & boiled) chick peas
cloves of garlic
self rising flour (add more if needed)
ouzo or mastic liqueur
medium shrimp boiled and peeled
Olive Oil for the mix and extra Oil for frying
Boil, peel and clean the shrimp. Chop them in small byte size pieces
In a blender mix the chopped onions and garlic add the chick peas and blend together.
Transfer to a bowl. Add the seasoning, the estragon, the water and mix.
Add the flour a spoon at a time and continue to mix. Add the ouzo or liquer, the shrimp and finally the parsley and one tablespoon of olive oil. Your mix should be a thick batter.