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.

Find out more here.

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