Step 1

Start this recipe the day before.

Step 3

Soak the dried chickpeas overnight then drain and place in a food processor with herbs, spring onions, garlic, spices and salt. Blend to finely minced consistency (not pureed).

Step 5

Now add cooked vegetables, tahini, baking powder and chickpea flour. Blend in short pulses, alternately adding the water and olive oil, until the mixture forms a dough.  Add more flour if required.

Step 7

Remove from the blender and allow to rest for a  few hours.

Step 9

To serve, form into fist-sized balls and flatten with chickpea-floured hands into a suitably-sized, 2cm high patty. Shallow fry for 4-6 mins on each side, or until browned. Check the internal temperature is above 65ºC with a probe or skewer.