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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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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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