Spiced Chickpea Fritters (adapted from Delia Smith’s vegetarian cookbook)

1 can chickpeas
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
2 tablespoons olive oil
1 small onion, finely minced
1 large green pepper, finely chopped
2 - 3 garlic cloves, minced
dried red chilli (to taste)
1 1/2 teaspoons of turmeric
2 handfuls of fresh cilantro
3 - 4 tablespoons of soy yogurt (preferably goat's milk yogurt)
1/2 teaspoon grated lemon zest
1/2 cup of wholemeal or chickpea flour
2 tablespoons of sesame oil
Salt and pepper

Start by roasting the seeds. In a skillet dry roast cumin and coriander, then grind and set aside. I did the VERY LAZY way of using ground cumin and coriander, but toasting the powder to bring out the flavor, and it seems to be fine.

Heat the oil, add onion, pepper, chillies and powder. Add chillies to taste, a slight sprinkling for those who don’t like heat. If you add too much, you can cut it with lemon juice.

Cook the above for around five minutes until soft, then add in coriander, cumin and turmeric, and stir fry for another 30 seconds. Remove from heat and set aside.

Transfer the chickpeas and cilantro to a cuisinart and process until evenly chopped. In a medium bowl, combine the chickpeas, cooked onion mixture, powdered roasted spices, lemon zest and juice, and 3 - 4 tablespoons of soy yogurt. Season to taste.

Form into 8 roughly 1/2 inch patties. Heat the oil over high heat in a frying pan. When hot, fry the cakes a few batches at a time, roughly a minute per side. Drain on paper towels for a few minutes and serve with mango chutney, or tofutti sour cream with chopped garlic and cilantro added.