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1. Soak the chickpeas and lentils in cold water overnight. Rinse well and drain. Whizz to a rough paste in a food processor. Put the cumin seeds, curry leaves, coriander, chillies and onion in a food processor and whizz to a paste. Add the chickpea mixture and whizz again. With the processor still running, add 60ml olive oil in a steady stream - you should end up with a heavy paste that you can mould with a spoon.
2. Heat a wok or saucepan that's two-thirds full of oil until it is hot enough to fry a small piece of the paste in 1 minute. Form the paste into quenelles using 2 spoons, or go a bit more free form and spoon into rougher shapes. Fry for 2-3 minutes on each side or until they are golden and crunchy. Serve with sweet chilli or spicy chilli sauce.

Per serving

124 kcalories, protein 4.6g, carbohydrate 10g, fat 7.5 g, saturated fat 1g, fibre 1.9g, salt 0.01 g

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• Alice

  05 April 2008

  Alice rated and commented on this recipe

  

  I have made these quite a few times and they always go well.

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• miniminx

  19 January 2009

  miniminx commented on this recipe

  i think this recipe has got a couple of mistakes: you don't have to soak lentils at all; and olive oil is the wrong type of oil (ideally groundnut, rapeseed, sunflower.....). not to mention that it would be completely out of place in a 'thai' buffet. but with these changes, really tasty!

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• Philippa

  13 March 2009

  Philippa rated and commented on this recipe

  

  I used a few mixed beans i had left over and a can of chickpeas that i just slung in the magimix with the rest of the spice etc. I'm not sure if it's becuase I didn't use the lentils but when i deep friend them they just disintigrated! Personally I think it's because of the oil added at the end. I think you could get away without using it. I might try sticking an egg in instead next time. I also spiced using garam masala and corriander seed instead of curry leaves because I didn't have any. Very tastey.

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• micksterbs

  29 September 2009

  micksterbs commented on this recipe

  Agree with Phillipa's comment about the mix not binding when fried. There is nothing in the ingredients to hold this together. I have had sucess by folding in a beated egg after the mix has been prepared. Why not make up a large batch, allow to cool and then freeze in bags of, say, 20. Just a breeze to spread them on a foil covered baking tray and put in a very hot oven for 3 mins - Simples!!

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Ingredients

• 125g chickpeas
• 250g yellow lentils (channa dhal)
• 1 tbsp cumin seeds
• 10 curry leaves
• 1/2 bunch coriander , leaves picked
• 4-5 dried red chillies
• 1 onion , diced
• 60ml olive oil
• oil for frying

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Difficulty and servings

Makes 20

Preparation and cooking times

Ready in 20 mins

Vegetarian

Ingredients

• 125g chickpeas
• 250g yellow lentils (channa dhal)
• 1 tbsp cumin seeds
• 10 curry leaves
• 1/2 bunch coriander , leaves picked
• 4-5 dried red chillies
• 1 onion , diced
• 60ml olive oil
• oil for frying

Per serving

124 kcalories, protein 4.6g, carbohydrate 10g, fat 7.5 g, saturated fat 1g, fibre 1.9g, salt 0.01 g

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