These chickpea balls are a classic vegan dish made with middle eastern flavours and are spot on for a packed lunch or picnic. The majority of the ingredients come from your store cupboard so you can make them whenever you want, without the need to buy
Peel and roughly dice the red onion. Hack up the coriander and parsley. Chop or grate the peeled garlic.
Chuck all the ingredients in a food processor (or finely chop everything and mash together) and blitz until it forms a lumpy mix, season with salt and pepper to your taste preference.
Roll mix into small balls just smaller than a golf ball… use slightly wet hands to avoid getting messy.
Fry in a hot pan with oil until crispy on the outside and hot right the through.
Put a cocktail stick in each ball and serve with dips, toasted pitta breads and grilled haloumi cheese. Serves 4