Albondigas

INGREDIENTS
 340g chickpeas, soaked overnight
 2 medium onions, finely chopped
 4 cloves garlic, chopped
 2 green chillies, seeded and finely chopped
 1 handful flat leaf parsley
 1 handful fresh coriander
 2 tsp cumin seeds
 2 tsp coriander seeds, ground with the cumin in a mortar
 Salt, pepper
 500ml ground nut or grape seed oil (double the quantity if deep frying)

METHOD
I soaked the chickpeas for 24 hours since they are not being cooked pre-
frying. Drain and dry them and place in the mixer with the onions, garlic,
chillies, chopped herbs, ground spices and seasoning.
Blitz to a pulp, but don't expect it to be smooth; the chickpeas will give it a
grainy texture.
Take walnut-sized quantities of the mixture and form it into little patties. (You
can use them immediately or keep them in the fridge until you want them.
They are fine the next day.)
Heat the oil and use a bit of the mixture to check it is hot enough. It will
resurface instantly, bubbling furiously if the oil is to temperature. Don't put too
many patties in the pan at once because they will lower the temperature of the
oil.
Cook until deep golden brown. If you are not immersing them totally, about
two minutes a side should do it, then remove to a plate and drain on kitchen
paper.
Serve with good yogurt thinned with a spoon of milk, and with a teaspoon or
so of tempered and ground cumin stirred in with a clove of crushed garlic, or
with some tahini sauce.

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