Instructions: Heat oil in pan, add onion and celery and cook until softened. Add garlic and spices and cook for 1 minute, stirring constantly. Add lentils and water, bring to boil, cover and simmer 20 minutes, stirring occasionally.

Remove from heat and mix in the chick peas, crumbs, cilantro, salt and pepper. Leave to cool slightly.

Two patties per serving. Using dampened hands, shape the mixture into small balls, then flatten slightly and roll in the flour to lightly coat.

Heat remaining oil in a large frying pan, add the rissoles, and fry for 3 minutes per side, until crisp and golden. Drain on paper towels and serve immediately garnished with celery leaves.

Serves 4: prep 40 mins (add time to cook garbanzos). Cook 6 mins. Freezes well.

Menu idea: Bulgur pilaf, yogurt sauce;

Cooking Collection.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.