Chickpea and Coriander Cakes

• 2 (15 ounce) canned chick-peas, drained
• 2 garlic cloves, crushed
• 1 bunch scallion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 fresh green chile, cored, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 small egg, beaten
• 2 tablespoons all-purpose flour, plus extra for dusting
• salt
• fresh ground black pepper
• vegetable oil, for shallow frying
• fresh cilantro, to garnish

1. In a blender or food processor, process the chick-peas until smooth.
2. Add the garlic, scallions, cumin and ground coriander.
3. Process again until well combined.
4. Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour.
5. Mix well and season with salt and pepper.
6. If the mixture is very soft add a little more flour.
7. Chill about 30 minutes to firm the mixture.
8. **To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
9. Pat dry with paper towels and place in a bowl.
10. Stir in the yogurt and garlic and season with pepper.
11. ***(bottom of directions for dip recipe)
12. With floured hands, shape the chick-pea mixture into 12 cakes.
13. In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
14. Drain on paper towels.
15. Garnish with fresh cilantro and serve with the dip.
16. Makes 4 servings.
17. ****Cucumber & Yogurt Dip*****.
18. 1/2 cucumber, peeled, seeded and diced.
19. 2/3 cup Greek yogurt.
20. 1 clove garlic, crushed.

chickpeas, garlic, scallion, ground cumin, ground coriander, green chile, fresh cilantro, egg, flour, salt, fresh ground black pepper, vegetable oil, fresh cilantro

Taken from www.food.com/recipe/chickpea-and-coriander-cakes-157929 (may not work)