Mini chickpea canapé cakes

Perfect party nibbles which freeze well for a great get-ahead recipe

  • place PRE 40 minutes
  • place COOK 10 minutes
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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.

Find out more here.

  • 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

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

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