Ingredients
Units
Scale
- 400g (1 tin) cooked chickpeas, drained
- 30ml (2 tbsp) oil
- 1 red onion
- 1 garlic clove, peeled and finely chopped
- 2.5cm (1in) ginger, peeled and finely chopped
- 1 red chilli, washed and finely chopped
- 2.5ml (1/2 tsp) garam masala
- 30ml (2 tbsp) tahini
- 30ml (2 tbsp) roasted peanuts, coarsely ground
- Handful coriander leaves, chopped
- 75ml (5 tbsp) water
- 2.5ml (1/2 tsp) sea salt
- 45ml (3 tbsp) sesame seeds
Instructions
- Immerse the chickpeas in a bowl of boiling water for a few minutes so they soften and are easier to mash.
- Drain the water and mash the chickpeas.
- Heat half of the oil in a large saucepan. Add the onion and fry for 5 minutes until softened and translucent.
- Add the garlic, ginger and chilli and stir for one minute.
- Add the chickpeas, tahini, peanuts, coriander, salt and water and stir together.
- Divide the chickpea mixture into 8 balls and roll between your palms to form balls, then flatten a little to form tikkis.
- Heat the remainder of the oil in a frying pan.
- Dip each tikki in sesame seeds and place half the tikkis in the pan, leaving it to cook on a low heat for 2 minutes or until the underside is lightly browned.
- Turn them around and brown on the other side. Use more oil if necessary.
- Repeat with the rest of the tikkis.
- Serve hot with yogurt.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 6.1 g
- Sodium: 136 mg
- Fat: 11.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 34.5 g
- Fiber: 10.1 g
- Protein: 11.9 g