Ingredients 400 g tinned chickpeas drained 1 lemon 2 tsp sumac + extra for garnish 2 tsp cumin seeds ½ bunch mint 1 bunch parsley 1 tbsp plain flour 2 l vegetable oil 12 baby plum tomatoes ½ cucumber ½ tsp chilli flakes 2 tbsp extra virgin olive oil 200 g Greek yoghurt 1 tbsp tahini 2 tsp smoked paprika | Method
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