Cook: 10 minutes

Make a double batch and freeze them for lunchboxes and last minute party nibbles. If you do freeze them you may want to crisp them up in a hot oven for a few minutes before serving.

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Fry onion in oil for 5 minutes until softened. Add garlic, fry for 1 minute.
Put in a food processor with chickpeas, spring onions, breadcrumbs, flour, coriander, cumin, paprika, a little salt and pepper.
Whizz to a coarse paste.
Divide mixture into balls, then flatten to make cakes. l Dip cakes into polenta to coat them. Fry in 2 batches in a little oil, for 2-3 mins each or cook in a deep fat fryer.
Serve with a dip made from Greek yogurt and harissa paste.

Makes approx 50 pieces

Ingredients

Name: Mini chickpea canapé cakes
Prep time: 40 min
Cook time: 10 min
Ingredients: 1 tablespoon rapeseed oil 2 onions peeled and chopped 4 garlic cloves, skinned and finely chopped 2 x 400g tins chickpeas, rinsed and drained 4 spring onions, trimmed and chopped 8 tbsp breadcrumbs 150g plain flour 6 tbsp fresh coriander, chopped 2 tbsp ground cumin 2 tbsp paprika Salt and pepper 6 tbsp polenta Rapeseed for frying Sprigs of parsley 150ml Yoghurt and 2 tbsp harissa paste to serve

1 tablespoon rapeseed oil

2 onions peeled and chopped

4 garlic cloves, skinned and finely chopped

2 x 400g tins chickpeas, rinsed and drained

4 spring onions, trimmed and chopped

8 tbsp breadcrumbs

150g plain flour

6 tbsp fresh coriander, chopped

2 tbsp ground cumin

2 tbsp paprika

Salt and pepper

6 tbsp polenta

Rapeseed for frying

Sprigs of parsley

150ml Yoghurt and 2 tbsp harissa paste to serve

Mini chickpea canapé cakes

Ingredients

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