1 onion (small) | coarsely chopped

2 garlic cloves | finely chopped, grated or crushed

30 g coriander | roughly chopped

30 g parsley | roughly chopped

2 tins chick peas | drained (recipe says to use 200g dried and soak overnight.) (my tins say 240g drained weight)

3 tbsp plain flour (recipe says to use gram flour as plain won't be as crispy. But I don't have gram) (I used more than this!!)

1 tsp baking powder

1 tsp Biber Blend (proprietary, see notes)

5 tsp Kammun Blend (proprietary, see notes)

0.5 tsp Qarfa Blend (proprietary, see notes)

1.25 tsp salt

In a food processor (I used a stick blender), blend the chickpeas, onion, garlic, coriander, parsley, flour, baking powder, spice blends and 1.25 tsp salt ‘for 30 seconds’ (cough until it’s done).

Add more flour because it will be way too wet. Even after adding quite a bit of flour they were quite wet but it was workable enough by hand.

Make rough balls out of the mixture and put them on a plate. Each ball can be sized as a lumped dessert spoon.

Put the balls in the fridge for 30 minutes to harden up. Afterwards you should be able to pick them up, even though they were wet before.

Take them out and fry them (not deep fry, even though that’s what you’re meant to do) in a little bit of oil. Squish them into a flat, thick circle and turn over when dark brown. Cook until dark brown.

Serve in a wrap with Tzatziki and whatever seems like it would make sense?