Side dish - Chickpea and Coriander Cakes with Tahini

Although I've listed this as a side dish, it could be a main dish served with rice and other accompaniments. If you do make this dish please take a photo and post together with the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

Although I've listed this as a side dish, it could be a main dish served with rice and other accompaniments. If you do make this dish please take a photo and post together with the recipe thank you

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Ingredients

2 (425 g)cans of chickpeas
2garlic cloves, crushed
1 bunchspring onions (white parts only), chopped
2 tspground cumin
2 tspground coriander
1fresh green chili, seeded and finely chopped
2 tbspchopped fresh coriander
1small egg, beaten
2 tbspplain flour
Seasoned flour, for shaping
Oil for shallow frying
to tasteSalt and ground black pepper
Lemon wedges and fresh coriander, ground
Tahini and Lemon Dip
2 tbsptahini
Juice of 1 lemon
2garlic clove, crushed

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Steps

1

Drain the chickpeas thoroughly. Put them into a blender or food processor and process until smooth. Add the garlic, spring onions, cumin and ground coriander. Process again until well mixed
2

Scrape the mixture into a ball and stir in the chili, fresh coriander, add in flower. Mix well and season with salt and pepper. If the mixture is very soft and a little more flour. Chill for about 30 minutes to firm
3

Make the dip. Mix the tahini, lemon juice, and garlic in a bowl, adding a little water if the sauce is too thick. Set this aside.
4

Using floured hands, shape the chickpea mixture into 12 cakes heat the oil in a frying pan and fry the cakes in batches for about 1 minute on each side until crisp and golden. Drain on kitchen paper and serve with the dip and coriander garnish