Serve as part of a shared oiddle Eastern-style meal with yoghurt, salad, olives and bread. Preparation: 15min. Cooking: 15min. Serves: 4.
|¼ cup||Parsley, chopped|
|400 g||Chickpeas, drained (Main)|
|¼ cup||Mint leaves|
|2 cloves||Crushed garlic|
|½ cup||Self raising flour|
|1 tsp||Ground cumin|
|2 tsp||Lemons, finely grated rind|
|1 tsp||Sea salt|
|2 Tbsp||Rice bran oil, or canola oil|
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- Place chickpeas, parsley, mint and garlic in the bowl of a food processor and process until finely chopped.
- Place the chickpea mixture into a mixing bowl and combine with the flour, cumin, lemon rind and salt.
- Whisk the eggs until fluffy and then combine with the chickpea mixture.
- Heat a little oil in a large frying pan and cook quarter cup measures of mixture until golden on each side and