Chickpea and Coriander Cakes
2 x 400g/14oz cans chickpeas, rinsed and drained
2 garlic cloves, crushed
1 small red onion, finely chopped
1 chilli, seeded and diced
2 tbsp chopped fresh coriander (cilantro)
1 small egg, beaten
2 tbsp plain (all-purpose) flour plus extra to shape
salt and ground black pepper
natural yogurt to serve
chilli powder to dust
lemon wedges to garnish
1 Put the chickpeas in a food processor or blender and blitz until smooth. Add the garlic and red onion and blitz until well combined but still coarse.
2 Transfer the mixture to a bowl with the chilli, coriander, egg and flour. Mix well and season with salt and pepper. If the mixture is too soft, add more flour. Cover and chill in the refrigerator for 30 minutes.
3 With floured hands, shape the mixture into 12 cakes. If time allows, chill again for 1 hour.
4 Preheat the grill (broiler). Place the cakes in a foil-lined grill (broiling) pan and grill (broil) for 6–8 minutes, turning them over halfway through, until browned.
5 Serve hot with yogurt, dusted with chilli powder, with lemon wedges for squeezing.