Kibbeh Nabati

Ingredients

• 250 g of zucchini, sliced thinly
• 250 g of potatoes, cubed
• 100 g of onions, cubed
• 100 g of garlic, cubed
• 50 g of ginger, cubed
• 100 g of chickpeas, cooked
• Salt and pepper to taste
• Olive oil for frying

Method

1. In a pot, cook the zucchini and potatoes in salted water for about 10-15 minutes, until soft.
2. In a pan, sauté the garlic, onions, and ginger in a bit of olive oil.
3. Add the cooked chickpeas and cook for another 5-7 minutes, stirring occasionally.
4. In a bowl, mix the vegetables, onions, garlic, and ginger with the chickpeas and season with salt and pepper to taste.
5. Form the kibbeh using a tablespoon of this mixture for each crostino, forming a small ball.
6. Fry the kibbeh in plenty of olive oil over medium heat until golden and crispy.
7. Serve hot with extra salt and pepper, if desired.