- Thick bottomed frying pan
- sharp chopping knife
- food processor
- medium bowl
- dessert spoon
Preparation time: 25 minutes
Cooking time: 10 – 15 minutes
- 250g dried chickpeas or broad beans
(the beans will need to soak for a minimum of 8 hours)
- 2 cloves garlic, peeled
- 1 medium onions, peeled
- 1 bunch of parsley (large handful)
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp turmeric
- Enough Vegetable oil for frying
- 1 wholemeal pitta per per person
- Salad leaves to serve
- Put the chickpeas or beans into a large colander and rinse under a cold tap. Put them into a large container, cover and leave to soak for a minimum of 8 hours.
- Drain the chickpeas or beans well, put them in a food processor and blitz them until you have a smoothish paste (you may need to do this in a few batches).
- Turn the paste into a large bowl. Put the onion, garlic, parsley, cumin, coriander and baking powder into the food processor bowl and blitz. Add the chickpea paste back in and combine thoroughly. Season with pepper.
- Using your hands (you may have to wet your hands a little as you go) make round flat patties, roughly ping pong ball sized, and leave to rest on a flat surface for 10 minutes.
- Heat oil 2cm deep in a small frying pan and let it get very hot. Fry the patties in batches on both sides until golden brown cooking for approximately 3-4 minutes each side. Place them on a kitchen towel covered plate when cooked which will absorb any extra oil. Serve with pitta breads and salad.
Storage: Freeze uncooked at stage 4 or cooked at Stage 5.
Swaps and additions: Try using fresh coriander instead of parsley.
Serving suggestions: Serve in a floured wholemeal tortilla with chilli sauce and sliced tomatoes.