Ingredients

2 X 410g cans chickpeas, drained and rinsed.  You could use dried chickpeas and you need about 2 cupfulls,  soaked overnight and then rinsed, placed into a saucepan and covered with fresh cold water.  Bring to the boil and boil for 5 mins, then lower heat and add 1 teaspoon bicarbonate of soda ( it will foam up).  Scoop off scum and simmer for about 40 minutes.  Drain and leave to cool.

1 small onion, finely chopped ( you could use spring onions instead if you prefer)

Large handful parsley

Large handful coriander

1 garlic clove

A knob of fresh ginger finely chopped (about the size of top of thumb)

3 level tablespoons plain flour (I use brown but white is fine)

1 teaspoon baking powder

1/2 teaspoon crushed chilli flakes ( or more if you like a kick)

1 heaped teaspoon ground cumin

1 teaspoon ground coriander

1 - 2 tablespoons tahini

Salt & pepper to taste (don't overdo)

(You can play around with the quantities of the ground spices to suit you)

 

Pitta breads

Salad

Hummus

Sweet chilli sauce

 

What to do?

·       Using food processor, put all ingredients in and pulse to a coarse paste like mixture (you can make this as coarse or as smooth as you like).   Shape into discs.  I make mine quite small but you could make bigger ones.

·       Using oil of your choice (just enough to coat the pan), fry on medium to low heat, turning every few minutes, until they have a nice colour and are cooked through.  About 10 to 15 minutes.  Drain on kitchen paper.

·       Serve with extra coriander, toasted pitta breads, salad and hummus and/or sweet chilli oil.

 

They are moreish, so make sure you do enough!

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