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1
In a blender or food processor, process the chick-peas until smooth.
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2
Add the garlic, scallions, cumin and ground coriander.
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3
Process again until well combined.
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4
Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour.
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5
Mix well and season with salt and pepper.
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6
If the mixture is very soft add a little more flour.
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7
Chill about 30 minutes to firm the mixture.
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8
**To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
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9
Pat dry with paper towels and place in a bowl.
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10
Stir in the yogurt and garlic and season with pepper.
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11
***(bottom of directions for dip recipe)
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12
With floured hands, shape the chick-pea mixture into 12 cakes.
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13
In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
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14
Drain on paper towels.
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15
Garnish with fresh cilantro and serve with the dip.
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16
Makes 4 servings.
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17
****Cucumber & Yogurt Dip*****.
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18
1/2 cucumber, peeled, seeded and diced.
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19
2/3 cup Greek yogurt.
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20
1 clove garlic, crushed.
