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
  1. Rinse the chickpeas well and place in a food processor with all the other ingredients. Process until finely chopped but not pureed.
  2. Transfer the mixture to a bowl and set it aside for at least 30 minutes (and up to 8 hours) covered in the fridge.
  3. Wet your hands and shape the mixture into 12 balls. Press the tops down slightly to flatten.
  4. 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.
Recipe Notes


  • Simple green salad
  • Wholemeal pitta and salad
  • Wholemeal or spelt wrap, hummus and lettuce