Ok here is the recipe for these tasty little bites that are a fab way to use up your chickpeas and any green herbs you have around, the recipe calls for parsley and cilantro but I often throw in some mint or basil if I can find it.
What your going to need:
2 tins of chick peas, rinsed and drained (keep the juice as its so good for so many things!)
1 handful of cilantro
1 handful of parsley or mint/ basil mix
4 garlic cloves peeled
1/4 red onion medium size
1 tsp cumin
1 tsp baking powder
1/2 tsp cayenne
1/2 cup flour
1 tsp salt
1/4 cup oil to cook
So we are going to drain the chickpeas and keep that juice, if you don’t know how magical it is in making vegan meringues or check out Rebel Recipes as they have a delicious vegan garlic aioli that this works so well in.
place the chick peas, garlic, onion, herbs along with cayenne, cumin in a food processor/blender blend till finely ground up but with still a few chunky bits, not super smooth basically!
Remove the chickpea mix from the food processor into a bowl mix in the flour and baking powder, cover and let rest for 1 hr for the flavours to mingle together.
When you’re ready to cook them heat up the pan with the cooking oil, roll balls of the mix and gently flatten out fry until golden either side and crispy.
You can place into a warm oven to keep warm until the others are cooked.
enjoy with your favourite salad, or vegetable side dish.
a yogurt dip also goes well with these.
I’ll post the tahini herb dressing soon that also is vegan to complete the dish.
As always feel free to ask any questions
love cupcake xx