2 cups chickpeas (lentils or black beans can be used instead)

• 1/2 an onion
• 2 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 pinch salt
• 1/3 cup fresh coriander
• 1/3 cup fresh Italian parsley
• 1/3 cup of assorted raw unsalted nuts
• 2 teaspoons powdered stock (vegetable, but chicken will do)
• 2-3 tablespoons whole meal flour
• oil, for shallow frying

Directions

1. Cook the Broad beans for 8-10 minutes, then drain and pat dry with a tea towel.

2. Blend the beans, onion, garlic, cumin, coriander, turmeric, salt, parsley, nuts and stock together in a food processor till it resembles a chunky paste.

3. Stir in the flour.

4. Roll into patties

5. Shallow fry in oil until brown on both sides