Ingredients

The following ingredients have 4 Servings
  • 1½ tsp cumin seeds
  • 1½ tsp coriander seeds
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 1 clove of garlic (crushed)
  • 400 g can chick peas (rinsed and drained)
  • handful of flat leaf parsley leaves (chopped about 4 tbsp)
  • salt and freshly ground black pepper
  • 1 egg (beaten)
  • 2 tbsp tahini
  • 1 small clove garlic (crushed)
  • 1 tbsp lemon juice
  • 1 - 2 tbsp water

Instruction

  • Preheat the oven to 200ºC (180ºC) /400ºF/gas 5. Place the seeds in a heavy based frying pan and dry fry a minute or 2, until lightly toasted and the aromas are beginning to be released. Tip into a pestle and mortar and grind to a powder.
  • Heat the oil in the frying pan and fry the onion for about 5 minutes until until softened. Add the garlic and fry for further 1 minute. Remove from the heat
  • Place the chick peas, cooked onion, garlic, parsley and crushed seeds in a food processor, season with salt and pepper along with half of the beaten egg.
  • Process to form a smooth puree adding a little more egg if required to bind the mixture together.
  • Form the mixture into 2 balls about the size of a walnut. Flatten slightly and place on a lightly oiled baking sheet.
  • Brush the tops lightly with a little more oil then bake for 15 to 20 minutes until piping hot.