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Prep: 15 minutes Cook: 5 minutes

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Serves 4


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  • 400g Can of chick peas (~240g drained)
  • 3 garlic cloves
  • Large bunch of coriander
  • Medium bunch of parsley
  • 1.5 tsp Cumin seeds, roughly ground
  • 1 tsp Coriander seeds, roughly ground
  • 1/2 Onion, grated
  • 50g Plain flour
  • 1 egg
  • 1/4 tsp Bicarbonate of soda
  • Oil for frying
  • Sesame seeds (optional)
  • Salt and pepper


  1. Drain chick peas, pat dry and add to food processor with onion and garlic. Pulse to a more or less smooth texture. Decant to mixing bowl.

  2. Add the rest of the dry ingredients to the bowl and mix well. Shape into walnut sized balls then flatten slightly to give a disc twice as wide as it is high. Dip into sesame seeds to cover if using.

  3. Heat the oil and fry in batches flipping to ensure they're golden brown on both sides and drain on some kitchen paper.

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