Spicy Chickpea Fritters - cooking recipe

Ingredients

150 g dried garbanzo beans
3 medium onions
150 ml cold water
5 black peppercorns
3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
3 cloves
1/4 teaspoon ground cinnamon
1 cardamom pod (seeds only)
1 teaspoon chili flakes
1/4 teaspoon ground cumin
2 teaspoons mixed Italian herbs
1 tablespoon fresh coriander
5 garlic cloves
50 g tomato paste
2 tablespoons virgin olive oil
4 tablespoons fresh parmesan cheese (grated)
2 eggs

Preparation

INSTRUCTIONS.
Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
Soak chickpeas in water for at least 4 hours (or overnight if possible).
Place all dry ingredients in a large mortar & pestle and grind until well blended.
Add fresh herbs to mortar and grind well.
Add tomato paste and oil to mortar and mix well.
Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
Add herb and spice mixture to processor and blend with chickpea mixture.
Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
Spray frying pan with cooking oil and heat to medium heat.
Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.