SERVES
6
SERVING TIP: Great as a snack with a spicy dip, in a salad or combine with your veggies as a protein source for your main meal.

INGREDIENTS
- 340g jar of chickpeas (250g weight when drained)
- 2 cloves of garlic
- 5 stems of parsley
- ½ tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp of water
- Pepper
- Oil for frying
- Optional extras: half a red chili pepper.
TIP: You can mix up your spices as you want, adding ½ tsp of ginger, turmeric or Ras el Hanout.
METHOD
- Put the chickpeas, garlic, parsley and water into a blender and mix until you get a smooth paste.
- Add the spices and mix.
- Roll the mixture into walnut size pieces flatten into patties 1cm thick and put in the fridge to firm up for 15-20 minutes.
- When you are ready to cook, heat the oil in a pan and shallow fry for 3-4 minutes each side.
- Drain on kitchen paper and serve.