- 250g dried chickpeas or dried split broad beans
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 garlic cloves
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 leek, roughly chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 celery stick, roughly chopped
- 1 small chilli, roughly chopped (deseeded if you don't like it too hot)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- good handful chopped coriander
- good handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 80g gram flour
- 100ml vegetable oil
Soak the chickpeas in cold water for 8 hrs, or overnight.
Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.
BeansYou should use soaked dried beans for this recipe – canned beans won’t work