Chickpea & chorizo balls

Blitz the chorizo, onion and chickpeas in a food processor. [Alternatively, chop the chorizo and onion finely and mash the three ingredients with a potato masher.]

With floured hands, roll the mixture into approximately 12 balls.

Place onto a floured baking sheet. You can chill in the fridge for up to a day, lightly covered in cling film, until ready to cook.

EITHER preheat oven to 190 degrees Celsius and bake, drizzled with oil, for approximately 25-30 minutes.

OR shallow fry for approximately 7-9 minutes, until golden and crispy.

Serve as a tapa, with some pasta sauce, or use as the protein base of a traybake with roasted vegetables.