Ingredients (for 12 portions)

600g cauliflower

2 tablespoons of olive oil

2 teaspoons of cumin seed

1 teaspoon of garlic powder

500g dried green peas beans, covered in cold water and soaked overnight

500g dried chickpeas, covered in cold water and soaked overnight

6 garlic cloves, crushed

2 onion finely chopped

6 spring onions, finely chopped

2 teaspoons baking powder

3 tablespoon chopped coriander

4 tablespoon chopped parsley

2 tablespoon ground cumin

2 tablespoon ground coriander

2 teaspoon of cayenne pepper

1.5 teaspoon salt

1/2 teaspoon black pepper

Sesame seeds to cover

Method

Cut the cauliflower into florets, cover with olive oil, dried garlic and cumin seeds. Place on a tray and roast in oven at 190 oc for 20 minutes.

Drain the peas and chickpeas well. Tip them into a food processor, along with the rest of the ingredients, except for the sesame seeds. Blend the ingredients to a rough paste and tip it out on to a clean surface. Leave to chill for an hour (or more)

Divide the mixture into of a golf ball size balls. Cook in a deep fat fryer (or pan with 3 cm light oil) for approx. 5 minutes, or until it is golden brown