Ingredients

· 250g dried chickpeas or dried split broad beans

· ½ teaspoon bicarbonate of soda

· 3 garlic cloves

· 1 onion , roughly chopped

· 1 leek , roughly chopped

· 1 celery stick, roughly chopped

· 1 small chilli , roughly chopped

· 1 tsp ground cumin

· 1 tsp cayenne pepper

· 1 tsp sumac

· handful chopped coriander

· handful chopped parsley

· 80g gram flour

· 100ml vegetable oil

Method

Soak the chickpeas in cold water overnight. Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside. Add garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well. Heat oven to 110C. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties. Fry for two minutes each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads.