chickpea cakes with curry oil

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I find these cakes work best with a good chilli “hit” so I include the whole chillies, but you can take out some or all of the chilli seeds according to your taste. These chickpea cakes are also delicious cold, and would make an exciting alternative to sandwiches in a lunchbox or a picnic.

Ingredients

200 g chickpeas, soaked in a pan of water overnight
150 g peas or petit pois (frozen are fine, defrosted)
4-6 green chillies (depending on your taste), seeds in, roughly chopped
1 red onion, very finely chopped
2 cloves garlic, finely chopped
5 cm piece of fresh ginger, peeled and finely chopped
3 tbsp fresh coriander, chopped
1 tbsp fresh mint leaves, chopped
1 tsp sea salt
1 tbsp ground cumin
1 tbsp ground coriander
pinch turmeric
pinch ground cinnamon
juice of one lemon
90 g gram (chickpea) flour
Groundnut oil, for frying

For the Curry Oil:
150 ml extra virgin olive oil
2 cloves garlic, unpeeled, crushed with the flat blade of a large knife
1/2 tsp turmeric
1/2 tsp ground cumin
1/4 tsp chilli powder
1 tsp garam masala
1/2 tsp sea salt
1/2 tsp xanthan gum (optional. This is a completely natural product for adding viscosity to the oil, available from health food stores and some supermarkets)

Instructions

View the full recipe at The Circus Gardener →