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|20 mins||20 mins||2 Adults|
Recipe by The Devilled Egg | Online Cookery School.
Soak the chickpeas in plenty of water overnight
The next day, place half the drained chickpeas in a food processor with the remaining ingredients and process until the mixture resembles cous cous.
Add the rest of the chickpeas and blend until the mixture is somewhere between the consistency of cous cous and a paste.
Place the mixture in the fridge to cool it down.
Preheat the cold pressed rapeseed oil for deep frying in a large pan to 160C.
Using a couple of soup spoons, shape the mixture and really push it together.
Fry for 5-6 minutes (flipping them half way through) in batches until golden brown.
Drain on a kitchen paper.