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)
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!