1 onion, peeled and finely chopped
1 carrot, peeled and coarsely grated
2 x 400g cans chickpeas, drained and rinsed
2 garlic cloves, peeled and finely chopped
2 tsp. ground cumin
1 tsp. chilli powder
1 tsp. ground coriander
3 tbsp. very finely chopped fresh coriander
1 small egg
Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for one to two minutes until blended but still fairly chunky in texture.
Transfer the mixture to a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine.
Cover and chill in the fridge for six to eight hours to firm up and allow the flavours to develop.
Preheat the oven to 200°C/gas mark 6. Line a large baking sheet with baking parchment and spray lightly with cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet.
Spray lightly with cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt
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