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June 27, 2010

1 tin chickpeas
1 onion, chopped
1 clove garlic, chopped
1/2 a mild chili, finely chopped
2 tbsp flour (preferably gram flour)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground fenugreek
1/2 tsp salt
Small handful fresh coriander, chopped
Juice of 1/2 a lemon
2 tbsp water

Gently fry the chili, onion and garlic together until the onion is soft and translucent then pulse in a blender with all the other ingredients except for the flour. Taste for seasoning. Transfer to a mixing bowl and stir in the flour until well combined. At this point you should have a thick, sticky mixture but not wet and sloppy. If not, adjust consistency with water or flour.

Gently drop a golf ball size amount of the mixture either in a hot deep fat fryer for 2-3 minutes or into a wok or frying pan and shallow fry for about 2 minutes each side.

Drain on kitchen paper and serve.

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