Step 1

Soak the chickpeas in water overnight. Wash them well and remove as much of the peel, if any. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any more peels which will float on the surface. Put them back on the heat with water and when they boil add salt and simmer until they become soft. This may take 1 – 2 hours depending on the quality of the chickpeas. You can boil the potato separately or add it half way through.

Step 2

If using cooked or canned chickpeas skip the above step and boil the potato separately.

Step 3

Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

Step 4

Grate the onion and finely cut the spring onions and the parsley

Step 5

Add all the remaining ingredients except the sesame seeds and mix well.

Step 6

Refrigerate for half an hour and form them into balls and then flatten them into patties.

Step 7

Dredge them in sesame seeds.

Step 8

Preheat the oven to 180oC (350oF).

Step 9

Put them a baking tin lined with parchment paper.

Step 10

Bake for 20 minutes and turn them over. Bake until golden, for about 15 more minutes.