Chickpeas make a great vegetarian alternative when you have to cook for meat eaters. The sky is the limit when thinking about what ingredients to add with them, and once cooked they can be eaten hot or cold.
I’m sure you won’t believe me but these little treats are actually low in fat! They are made using rapeseed oil so they stay moist, and I’ve used half wholemeal flour and half self raising flour to make the cake batter.
This recipe is full of my two favourite ingredients; coriander and garlic. My masala is unconventional as I use chicken stock to make my sauce but you can substitute it for water, although it won’t taste as good.