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- 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
Heat 1 tbsp of the oil and cook the onion until soft. Add the garlic, cumin and coriander and cook for another minute, stirring.
Tip into a large bowl and add the chickpeas. Mash with a potato masher until completely crushed.
Add the parsley and egg yolk. Divide into 12 and shape into 1cm-thick cakes.
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.