1 cup dried chickpeas, soaked overnight in 6 cups water
1/2 cup chopped flat-leaf parsley
1/4 cup chopped mint
2 cloves garlic, finely minced
1/4 cup onion, finely minced
Zest of 1 orange and 1 lemon
2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 cup grated zucchini, squeezed dry
1 tsp baking powder
Vegetable oil (for deep-frying)
Step 1: In a food processor, purée all ingredients except the last three until the mixture holds its shape when rolled in a ball. Scrape mixture into a bowl, then stir in zucchini.
Step 2: If deep-frying, add baking powder and roll heaping tablespoons into balls. Fry at 360°F until crispy, golden brown and cooked in the centre.
Step 3: If baking, form into fingers and bake at 375°F for 25 minutes. Serve with Eggplant Dip.
Makes 6 to 8 servings