I saw this recipe x by Foodbycamilla aages ago, and made my first batch back in September, and my second batch last week. They’re absolutely delicious! Super easy and really cheap. (Perfect student food.)
Here, I’ve altered the recipe a little more to my tastes (e.g. doubled the spices as I like mine pretty spiced), but thanks Camilla for the basic recipe, it’s an absolute winner.
Feel free to swap things in/out as you please (I added sweetcorn to my second batch and they turned out delicious).
You’ll need a blender for this recipe. (I have my teeny-weeny paste blender at uni, so had to blend the mixture in several batches.)
To make this recipe vegan: leave out the egg (replace with a splash of water).
To make this recipe gf: leave out the breadcrumb coating & replace plain flour with a gf flour of choice.
- 1 can chickpeas (drained)
- bunch fresh parsley and/or coriander
- 2 small onions, roughly chopped
- 3 cloves garlic
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- chilli flakes (optional)
- S & P to taste
- plain flour (to bind) (amount will vary depending on how wet/dry mixture is)
- 1 medium egg
- Oil of choice (I used sunflower)
- Pre-heat oven to 170C.
- Line a baking tray with foil/baking paper.
- Blitz all ingredients in a food processor (apart from the breadcrumbs & oil) until thick & mould-able. Add/hold back the flour until you get a firm consistency. Mixture should keep in the fridge for up to a day (maybe 2) if you want to prepare this in advance.
- Mould mixture into round patties, using a generous tbsp for each patty, then cover in breadcrumbs, and place on baking tray.
- Drizzle over oil, then bake for 22 minutes, turning over half way through.
Delicious in a salad, wrap, as a snack/starter etc…