These beancakes are based on the Middle Eastern Chickpea cakes, Falafel. I also tweaked a method that I found for another bean cake, called Akara which is Nigerian in origin.This has travelled to many countries by similar names such as Acaraje(Brazil) and Accras(Jamaica). I have made these gluten free instead of adding the normal wheat flour(To bind the mixture together), which was common in a lot of the Middle Eastern recipes that I looked at.
250 grams of Chickpeas
4 Spring Onions sliced
2 Cloves of Garlic
1/2 Teaspoons of Dried Rosemary and Parsley
Salt, Chilli and Black Pepper to taste
Teaspoon of Grated Nutmeg
1 Tablespoon of Ground Rice/Rice Flour
Cooking Oil for frying
Soak the chickpeas for 8 hours or overnight. Drain off the water and get rid of any stones/damaged peas. Boil a kettle, and cover the beans with hot water. Leave the peas for 10 minutes, and then drain. Use the palms of your hands and slide the peas between your hands, to take the skin off the peas. If is helps, do this in a few changes of water. When this is done, add the peas , all seasonings and the ground rice and blend the mixture with around 200 mls of water. This mixture can then be chilled until ready to use, or can be used immediately. Heat some oil in a frying pan, and using a spoon, take some of the mixture and fry into flat cakes in batches of four, until golden brown and crisp, on a moderately high heat. Serve hot with Mango Chutney, Raita, or any dip of choice, as a snack or as part of a buffet. Enjoy!