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  • 375g packet dried chickpeas
  • 3 spring onions, ends and green tips trimmed and discarded
  • handful of green beans, end trimmed and discarded
  • 1 onion, roughly chopped
  • 3 cloves garlic
  • small bunch coriander, stems & leaves, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp sweet paprika
  • salt flakes and freshly ground black pepper, to taste
  • ¼ cup plain flour or rice flour (for a gluten free option)
  • olive oil, for shallow frying
  • Cucumber Sauce
  • 2 lebanese cucumbers, roughly chopped
  • 1 clove garlic
  • salt and pepper, to taste
  • 150g Greek style natural yoghurt


  1. Cover chickpeas with water and soak overnight for about 6 hours. Drain well.
  2. Fit the food processor work bowl and adjustable slicing disc*. Adjust slicing control to 'thin' and select speed 2. Add the spring onions followed by the beans to the narrow feed tube, and slice using the pusher as needed. Remove and set aside.
  3. Fit the work bowl with the multipurpose blade. Add chickpeas and process on speed 1 until roughly chopped. Add onion, garlic, coriander and spices. Process for 15 seconds or until well combined. Season with salt and pepper. Add the flour, pulse until well combined.
  4. Add the spring onions, beans and pulse until just mixed through – do not over mix.
  5. Form into patties, firmly pressing together. Heat oil in a large pan, fry the patties until golden and firm.
  1. Cucumber Sauce
  2. Fit the food processor with the mini bowl and mini blade.
  3. Add the cucumber, garlic and pulse quickly until chopped.
  4. Season with salt and pepper and add the yoghurt.
  5. Pulse until well combined. Chill until required.


  • Slicing discs vary model to model, please use the thinnest slicing disc.
  • Highly coloured spices or foods such as tomato paste, curry pastes etc. can discolour the centre section on the multipurpose blade. If this occurs, try soaking the multipurpose blade in a vinegar solution.