Serves 4 or 6 as starter
225g chickpeas, soaked overnight, rinsed & drained
1 small onion, finely chopped
1 green pepper, finely chopped
2 red chilies
1tsp ground coriander
1tsp ground cumin
1tsp turmeric
3 cloves garlic, crushed
10g fresh coriander, chopped
500g greek yoghurt
Grated zest ½ lemon
1tbsp lemon juice
1 large egg, beaten
3tbsp whole meal flour or chickpea flour
Salt & pepper
2 tbsp oil
Red Onion Salad
1 red onion, thinly sliced
1tsp grated lemon zest
Juice 1 lemon
3 tbsp fresh coriander leaves
Place chickpeas in a saucepan, cover with cold water and a pinch of salt. Bring to the boil and simmer for 30 minutes. Drain thoroughly.
For the red onion salad mix the ingredients in a small bowl and set aside to marinade for at least 30minutes.
Add 1 tbsp oil to a saucepan and gently fry the onions and green pepper, along with the garlic and chilies for 5 minutes until they have softened and begun to turn brown. Stir in the ground coriander, cumin & turmeric and cook for a further minute.
Blend chickpeas and fresh coriander in a food processor until evenly chopped, but not to a puree. Transfer to a bowl and stir in the onions, lemon zest & juice & 3 tbsp of yoghurt. Mix well and season to taste. Form the mixture in to 12 patties for a starter or 8 larger patties for a main dish. Now coat each pattie in the beaten egg then toss them in the flour. Heat oil in a frying pan and cook the patties in batches for 1-2 minutes until golden brown on each side.
Serve with the onion salad and a couple of spoonfuls of yoghurt.
By Georgina White – Simply Sumptuous Foods
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