Topik (Topig)
A vegan Lenten appetizer made of spiced chickpeas and potatoes.
Ingredients
- 16 oz chickpeas (1 large can, drained, rinsed, skins removed)
- 2 red potatoes, small (boiled, peeled, and cut in half)
- 1 onion, medium (finely chopped)
- 1 tbsp olive oil
- ¼ cup tahini
- 1 tsp cumin, ground
- ¼ tsp red (cayenne) pepper
- ¼ tsp black pepper
- dash cinnamon (optional)
- 1 tsp dried mint
- ½ tsp salt
- ¼ cup pine nuts (chopped)
- ¼ cup currants
Instructions
- Saute the onions in hot oil in a skillet until softened. Set aside.
- Process the chickpeas and cooked potatoes in a food processor using the metal “S” blade.
- Place the ground chickpeas, potatoes and remaining ingredients in a large mixing bowl; mix well.
- Using your hands, knead the ingredients together, making sure the mixture holds together. NOTE: keep a bowl of water nearby to dip your hands, if mixture feels a little dry.
- Shape the mixture into 21 ping pong sized balls.
- Cut 21 (6”x6”) squares out of two-ply cheesecloth, and 21 (10”) strands of kitchen twine.
- Wrap each ball in a cheesecloth and tie the top with a piece of twine.
- Cook several topiks at a time in a pot of salted, gently boiling water, until they float to the top- about 5 to 7 minutes.
- Remove each from water; allow them to cool on a wire rack; untie them.
- Serve the topik with a drizzle olive oil and squeeze of fresh lemon.
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