A simple yet highly nutritious dish that can be eaten as a main meal or light snack, depending on the accompaniment.
- 225 g / 8oz tinned chickpeas
- 1 tbsp tahini
- 1 clove garlic
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 2 tbsp parsley finely chopped
- 1/2 lemon – juice of
- coconut oil
Rinse the chickpeas well and place in a food processor with all the other ingredients. Process until finely chopped but not pureed.
Transfer the mixture to a bowl and set it aside for at least 30 minutes (and up to 8 hours) covered in the fridge.
Wet your hands and shape the mixture into 12 balls. Press the tops down slightly to flatten.
Heat 5cm (2in) of oil in a deep pan or wok. Fry the balls in batches for 3-4 minutes or until lightly golden. Drain on kitchen paper and serve.
- Simple green salad
- Wholemeal pitta and salad
- Wholemeal or spelt wrap, hummus and lettuce