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.