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INSTRUCTIONS.
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Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
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Soak chickpeas in water for at least 4 hours (or overnight if possible).
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Place all dry ingredients in a large mortar & pestle and grind until well blended.
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Add fresh herbs to mortar and grind well.
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Add tomato paste and oil to mortar and mix well.
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Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
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Add herb and spice mixture to processor and blend with chickpea mixture.
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Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
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Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
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Spray frying pan with cooking oil and heat to medium heat.
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Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
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For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.
