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Ingredients
- chickpeas 800g, tinned
- red onion 2, chopped
- garlic cloves 2
- parsley large handful
- cumin 2 tsp
- ground coriander 2 tsp
- harissa paste 1 tsp
- plain flour 4 tbsp
- toasted pittas or tomato salsa or salad to serve
Method
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Step 1
Drain and then tip 2 × 400g tins chickpeas into a food processor along with 2 chopped red onions, 2 garlic cloves, a large handful of parsley, 2 tsp each of cumin and ground coriander, 1 tsp harissa paste, 4 tbsp plain flour and a large pinch of salt.
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Step 2
Blend until fairly smooth, then shape into 16 patties. Heat a little oil in a non-stick pan, add the patties, then quickly fry for about 3 minutes on each side until lightly golden and cooked through.
Serve with toasted pittas, tomato salsa and a salad.
