Instructions: In a blender or food processor, process the chick-peas until smooth. Add the garlic, scallions, cumin and ground coriander. Process again until well combined. Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mixture is very soft add a little more flour. Chill about 30 minutes to firm the mixture.

To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes. Pat dry with paper towels and place in a bowl. Stir in the yogurt and garlic and season with pepper. With floured hands, shape the chick-pea mixture into 12 cakes. In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden. Drain on paper towels. Garnish with fresh cilantro and serve with the dip.

Makes 4
servings

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