Ingredients

  • For The Cakes:
  • 2 x 400g cans chickpeas, drained
  • 1tsp ground cumin
  • 4 slices wholemeal bread, made into breadcrumbs
  • 3 eggs, beaten
  • 8tbsp of finely chopped coriander
  • 1 red chilli, deseeded and finely chopped
  • 4 spring onions, finely chopped
  • Low calorie cooking spray
  • Salad leaves
  • For The Dip:
  • 150g fat free natural yogurt
  • 4-5tbsp very finely chopped mint
  • A pinch each of ground cumin and ground cinnamon
  • Salt and freshly ground black pepper

Method

  • First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.
  • Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.
  • Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a ‘cake’ or ‘patty’ shape.
  • Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.
  • Serve the chickpea cakes with the yogurt dip and salad leaves.

credits: goodtoknow.co.uk