Chickpea and chorizo fritters
1 x 400g tin chickpeas, drained
2 cloves garlic, crushed
2 tablespoons chickpea flour ( also known as gram flour - available in the ethnic or flour section of most supermarkets)
Handful fresh coriander, chopped
50g chorizo chopped into small pieces
4 chopped scallions, chopped
½ teaspoon salt
1 teaspoon chopped green chili
Oil for cooking
Place the chickpeas and garlic in a food processor and blend to a smooth puree. Add half the scallions, flour chili and blend.
Place in a bowl and add the coriander, chorizo and salt and mix well.
Form into patties.
Heat ½ a thumb nail depth of oil in afrying pan over medium heat.
Add the patties and cook for 2 minutes each side or until golden and crisp.
Drain on paper.
For a vegetarian version, omit the chorizo.
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