This Middle Eastern snack is great for vegetarians.
Cook: 20 Mins
Serves: 12
Price: 25p per serving
Nutritional Information
Each 58g serving contains
Energy
477kj
114kcal
477kj
114kcal
6%
Fat
8.1g
8.1g
Med
12%
12%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
0.6g
0.6g
Low
1%
1%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
822kj/196kcal
Typical energy values per 100g:
822kj/196kcal
Ingredients
3 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
2 x 400g cans chickpeas, drained and rinsed
6 tbsp chopped flat-leaf parsley
1 egg yolk
Method
1
Heat 1 tbsp of the oil and cook the onion until soft. Add the garlic, cumin and coriander and cook for another minute, stirring.
2
Tip into a large bowl and add the chickpeas. Mash with a potato masher until completely crushed.
3
Add the parsley and egg yolk. Divide into 12 and shape into 1cm-thick cakes.
4
Heat 2 tbsp oil in a frying pan and fry for 3 minutes on each side or until golden. Drain on a plate lined with two layers of kitchen paper. Serve hot or cold.