Ingredients

The following ingredients have 4 Servings
  • 400g (1 tin) cooked chickpeas, drained
  • 30ml (2 tbsp) oil
  • 1 red onion
  • 1 garlic clove, peeled and finely chopped
  • 2.5cm (1in) ginger, peeled and finely chopped
  • 1 red chilli, washed and finely chopped
  • 2.5ml (½ tsp) garam masala
  • 30ml (2 tbsp) tahini
  • 30ml (2 tbsp) roasted peanuts, coarsely ground
  • Handful coriander leaves, chopped
  • 75ml (5 tbsp) water
  • 2.5ml (½ tsp) sea salt
  • 45ml (3 tbsp) sesame seeds

Instruction

  • Immerse the chickpeas in a bowl of boiling water for a few minutes so they soften and are easier to mash.
  • Drain the water and mash the chickpeas.
  • Heat half of the oil in a large saucepan. Add the onion and fry for 5 minutes until softened and translucent.
  • Add the garlic, ginger and chilli and stir for one minute.
  • Add the chickpeas, tahini, peanuts, coriander, salt and water and stir together.
  • Divide the chickpea mixture into 8 balls and roll between your palms to form balls, then flatten a little to form tikkis.
  • Heat the remainder of the oil in a frying pan.
  • Dip each tikki in sesame seeds and place half the tikkis in the pan, leaving it to cook on a low heat for 2 minutes or until the underside is lightly browned.
  • Turn them around and brown on the other side. Use more oil if necessary.
  • Repeat with the rest of the tikkis.
  • Serve hot with yogurt.