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Ingredients
- 2 x (15-ounce.) cans chick-peas, liquid removed
- 2 x cloves garlic, crushed
- 1 bn scallions, minced
- 2 tsp grnd cumin
- 2 tsp grnd coriander
- 1 x fresh green chili, cored, seeded and finely minced
- 2 Tbsp. minced fresh cilantro
- 1 sm egg, beaten
- 2 Tbsp. all-purpose flour, plus extra for dusting
- Â Â Salt
- Â Â Freshly grnd black pepper
- Â Â Vegetable oil for shallow frying
- Â Â Fresh cilantro, to garnish
- Â Â Cucumber & Yogurt Dip
- 1/2 x cucumber, peeled, seeded and diced
- 2/3 c. Greek yogurt
- 1 x clove garlic, crushed
Directions
- In a blender or possibly food processor, process the chick-peas till smooth. Add in the garlic, scallions, cumin and grnd coriander. Process again till well combined. Spoon the mix into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mix is very soft add in a little more flour. Refrigerateabout 30 min to hard the mix.
- To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 tsp. salt and leave to drain 30 min. Pat dry with paper towels and place in a bowl. Stir in the yogurt and garlic and season with pepper. With floured hands, shape the chick-pea mix into 12 cakes. In a skillet, heat the oil and fry the cakes 2 to 3 min on each side, till crisp and golden brown. Drain on paper towels. Garnish with fresh cilantro and serve with the dip.
- Makes 4servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 46 | 13% |
| Total Fat 5.32g | 7% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 712mg | 30% |
| Potassium 677mg | 19% |
| Total Carbs 61.19g | 16% |
| Dietary Fiber 11.7g | 39% |
| Sugars 3.77g | 3% |
| Protein 15.38g | 25% |
