Chickpea and Herb Keftedes with Lemon
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Ingredients
- 400 g tinned chickpeas, drained
- 3 spring onions
- 20 g flat-leaf parsley
- 10 g fresh mint
- 1 tsp ground cumin
- 60 g plain flour
- 4 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 310 kcal
- Protein
- 9.2 g
- Carbohydrate
- 28.9 g
- of which sugars
- 1.7 g
- Fat
- 16.5 g
- of which saturates
- 2.2 g
- Fibre
- 8.4 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash the chickpeas roughly with a fork or potato masher, leaving some texture.
- 2
Finely slice the spring onions and chop the parsley and mint. Mix into the chickpeas with the ground cumin and flour. Season well and bring together into a firm mixture, adding a splash of water if it is too dry.
- 3
Shape into 12 small patties.
- 4
Heat the olive oil in a large frying pan and fry the patties for 3 to 4 minutes on each side until golden and heated through.
- 5
Serve with lemon wedges for squeezing over.
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