Ingredients

•          250g dried chickpeas or dried split broad beans
•          ½ tsp bicarbonate of soda
•          3 garlic cloves
•          1 onion, roughly chopped
•          1 leek, roughly chopped
•          1 celery stick , roughly chopped
•          1 small chilli, roughly chopped (deseeded if you don't like it too hot)
•          1 tsp ground cumin
•          1 tsp cayenne pepper
•          1 tsp sumac
•          good handful chopped coriander
•          good handful chopped parsley
•          80g gram flour
•          100ml vegetable oil
•          houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)

To serve

METHOD

•          STEP 1

Soak the chickpeas in cold water for 8 hrs, or overnight.

•          STEP 2

Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.

•          STEP 3

Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.

•          STEP 4

Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.