Ingredients

• 2 cups - 375g dried chickpeas
• 5 garlic cloves
• 5 spring onion (scallion or green onion) washed
• 1 bunch parsley (1 cup packed) washed
• 1 bunch fresh coriander (1 cup packed) washed
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cayenne
• ½ tsp cracked black pepper
• 1 lemon zest and juice
• ½ tsp baking powder
• Vegetable oil for frying (Grape seed recommended)

Steps

• Step 1

  Use dried chickpeas and not canned.  You’ll need to soak your chickpeas overnight. Empty 2 cups of chickpeas in a container, and fill with water two or three inches above surface and refrigerate overnight.  Do not leave out, it needs to be refrigerated.

• Step 2

  In a frying pan on high heat, add the coriander and cumin seeds.  Toss or mix well until toasted,  you will smell the fragrance and then crush in a mortar and pestle or use an electric spice grinder until powdered.

• Step 3

  In a food processor, add the chickpeas,  ground toasted coriander and cumin, Cayenne pepper, black pepper, baking powder, garlic cloves, spring onion (scallion), use the green and white part roughly chopped, parsley and coriander roughly chopped,   lemon zest and juice of one whole lemon and salt (approx half tbsp but taste and re adjust after blitz).  Blitz until medium to fine coarse, place in a container, cover and refrigerate 1-2 hours.

• Step 4

  Remove from fridge,  shape into balls using damp clean hands. Deep fry in hot oil for 6 minutes at  320°F – 160°C.  Do not overcrowd the pan, do 3 or 4 at once max.

Little Tips

Serve it a tahini sauce made with lemon juice garlic and tahini paste. You can also serve it with Greek yogurt mixed with garlic and lemon juice.