Delicious both hot and cold, served with the feta & red pepper dip they were truly amazing. The mixture is not easy to shape as it’s quite wet. I ended up scooping it out with a tablespoon, place dollops on baking paper in an oven tray.
Ingredients: 1 tin of chickpeas, drained and rinsed. 1 medium sized red onion, very finely diced. 2 cloves of garlic, grated. 1 roasted red pepper (from a jar), very finely diced. Small knob of ginger, grated.
2 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp chilli flakes. 1 tsp sweet paprika powder.
1 egg, lightly beaten. Optional (but makes mixture slightly easier to handle) 60g of plain flour and 1tsp of baking powder.
Method: Mash the chickpeas or pulse in a food processor until broken down but still a little chunky. Sauté the onion, garlic and ginger for a few minutes. Add the red pepper, spices, black pepper and a little salt. Mix well.
Add the sautéed mix to the chickpeas. Taste and adjust seasoning. Add the egg and flour if using. Chill for an hour.
Spoon dollops onto a baking tray lined with baking paper. Bake for 40 minutes at 200 degrees.