Ingredients
- ½ a tin of chickpeas, drained
- 125 g podded broad beans, or more chickpeas
- 5 cloves of garlic, crushed
- 5 spring onions, finely chopped
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. ground cinnamon
- ½ tsp. allspice
- ½ tsp. cayenne pepper
- A thumb of ginger, grated
- A generous handful of fresh coriander, finely chopped
- A generous handful of flat leaf parsley, finely chopped
- A small bunch of mint, finely chopped
- 1 level tsp. baking powder
- The zest and juice of 1 lemon
- 1 tsp. salt
- A generous grind of black pepper
- 2 tbsp. gram flour
- 125 g peeled sweet potato, finely grated
- Sunflower oil, for frying
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