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Pastelitos de Grabanzos Colombianos

Pasteles de Garbanzos (Chickpea Pies)

Erica Dinho
5 from 4 votes
Course Appetizer
Cuisine Colombian
Servings 12 servings

Ingredients
 

  • Vegetable oil for frying
  • 1 and ½ cups of all-purpose flour
  • ¼ teaspoon of salt
  • ½ teaspoon of baking powder
  • ½ stick of butter cut into pieces
  • 1 teaspoon of sugar
  • 10 tablespoons of water add more if needed
  • 1 and ½ cups of cooked chickpeas
  • 1 teaspoon olive oil
  • 1 garlic clove minced
  • 2 scallions chopped
  • ½ teaspoon ground cumin
  • Salt and pepper to your taste
  • Juice of 2 limes
  • ½ cup of red onion diced
  • ¼ teaspoon ground cumin

Instructions
 

  • Mix the flour, salt, sugar and baking powder in a food processor. Add the pieces of butter and pulse until mixed.
  • Add the water and mix until dough starts to form. Form a ball with the dough and knead. Place the dough in bowl, coat with small amount of oil, cover and let rest at room temperature for about an hour.
  • To make the discs, roll out the dough into a thin layer and cut out round disc shapes. The discs can be used immediately or stored in the refrigerator or freezer to use later.
  • Place the cooked garbanzos in a food processor and process for 1 minute. Place the olive oil in a small pan, add the scallions and garlic. Cook for a couple of minutes. Add the mixture to the chickpeas and mix well. Season with salt and pepper to your taste.
  • To assemble and fry the pastelitos: Use a spoon to place the filling on to the center of each disc. Place another disc on top and seal the edges using a fork to press down and seal. If you have time, I recommend chilling the pastelitos for 30 minutes before frying them.
  • Heat the oil and fry each pastelitos until they are golden on each side. The oil should bubble when you add the pastelitos. Place the fried pastelitos on paper towels to drain extra oil. Serve warm with ají.
Keyword Colombian Food, Colombian recipes, Pastelitos Cucuteños, Pastelitos de Grabanzos
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