- 2 tablespoons corn, peanut or vegetable oil
- ½ cup finely chopped onion
- ¼ pound ground beef
- ⅓ cup water
- 1 cup canned or freshly cooked drained chickpeas
- Salt to taste if desired
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon ground coriander
- 12 prepared raw won ton skins, available in Chinese markets and specialty shops
- Oil for deep frying
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
237 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 9 milligrams cholesterol; 236 milligrams sodium
12 whole turnovers or 24 halves
- Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
- When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
- Spoon meat mixture into a sieve and press to drain off oil.
- Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
- Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
- Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.