Eating In

½ cup dried chick peas, soaked overnight, drained and rinsed.
¾ cup grated courgette
4 tablespoons chick pea flour
2 cloves of garlic
1 small onion, chopped
1 tbsp fresh coriander
1 tbsp fresh flat leaf parsley
1 tbsp fresh mint
2 tsp ground cumin
1 tsp ground coriander
oil for frying
salt and pepper
Put all the ingredients into a food processor and blitz until smooth. Tip into a dish and compress. Cover with clingwrap and refrigerate for a few hours. Take walnut sized pieces and form into patties. Fry in hot oil until golden brown. Drain on kitchen roll. Serve in pitta bread with salad.