Chickpea, Chilli and Coriander Cakes
- 225g dried chickpeas (about 550g cooked weight)
- 1 small onion
- 3 large cloves garlic
- 1 small green pepper
The Herbs, Spice and Zing:
- 15g fresh coriander
- 2 small red chillies, deseeded
- 1 heaped tsp cumin seeds
- 1 heaped tsp coriander seeds
- 1 tsp turmeric
- grated zest of 1/2 lemon
- 2 tsp lemon juice
- 3 tblsp greek yoghurt (omit for dairy free)
- salt and pepper to taste
- 1 egg, beaten
- chickpea flour (aka gram flour) or wholemeal flour or polenta for dusting
- Cook the chickpeas using your preferred method. Longhand, that means soak the chickpeas overnight, drain, then cook for an hour or so until tender. I note that Delia suggests cooking the chickpeas for 30 minutes. I have yet to meet the chickpea that gets anyway tender in that amount of time without a pressure cooker being involved…
If you do have a pressure cooker, then use that to speed things up or, if using tinned chickpeas, just drain and rinse.
- Finely chop the onion, garlic, pepper and chillies.
- Heat some butter in a pan (or oil if you’re avoiding dairy), add the onion, garlic, pepper and chilli and fry gently for 5-10 minutes until the veg soften and start to turn brown.
- Meanwhile, toast the cumin and coriander seeds in a dry frying pan for a couple of minutes, then grind using a mortar and pestle or spice grinder.
- Add the ground spices and the turmeric to the pan and fry for another 30 seconds or so.
- Place the cooked chickpeas and the fresh coriander into a food processor and whiz until chopped but not a puree.
- Put the processed chickpeas in a bowl, add the cooked veg, lemon zest, lemon juice and yoghurt (if using). Mix and season to taste with salt and freshly ground black pepper.
- Form the mixture into patties, dip in beaten egg and dust with flour. Delia suggests gram or wholemeal flour. You could also use polenta for a different finish.
- Heat some oil in a pan. Fry the patties over a high heat until golden brown, a minute or two each side.
- Serve with yoghurt or a yoghurt-based sauce, such as a raita, and sweet chutneys or pickles, plus salad (Delia suggests a red onion salad)
- Delia says it serves 4 as a main course. I would say 3, based on the rate at which I scoffed the mixture, both before and after it was cooked!