Updated: Sep 20, 2018
1 medium onion
1 garlic clove
1 x 400g can of chickpeas
5 tsp cumin
2 tsp ground coriander
1 handful of flatleaf parsley
1 tbsp olive oil
2tbsp plain flour
½ tsp salt
Finely chop the onion and cook on a gentle heat until translucent. Add the garlic and cook for a further couple of minutes.
Drain and dry the chickpeas. Place in a blender with the onion and garlic mixture, and all the other ingredients.
Blend briefly until chopped but not completely smooth ((go steadily it blends quickly and it’s nicer if it has some texture to it still).
Form into round patties. It may be a little sticky but you can always coat your hands in flour to make it easier.
Heat a frying pan with oil and fry gently for 4-5 minutes each side until golden. Serve immediately or keep covered in warm oven - making sure they don't dry out.