This is based on a Donna Hay recipe. I love it because it's quite versatile - I add whatever herbs I have on hand, so it's different all year long. Also, it's a great Friday night dinner....just add some great toppings, a glass of wine and some good music!
1 tin chickpeas, drained
1/4 cup chia seeds
1 piece of preserved lemon, finely chopped
1 cup herbs - I used coriander and Spring onions, but you could use parsley or other herbs
100g crumbled feta
1 red chili, finely chopped (optional)
4 - 5 leaves (kale, silverbeet, chard, wild greens such as dandelion, etc.), chopped well
salt & pepper to taste
Mash chickpeas with a fork on a medium bowl. Add eggs and chia seeds and mix well. Let sit for 20 minutes.
Meanwhile, collect the greens and prep all the other ingredients.
Heat a generous amount of olive oil in a skillet (I like heavy cast iron). Add all other ingredients to the bowl and mix well. Add large spoonfuls of chickpea mixture to the hot oil and fry on both sides until browned. Remove to a plate lined with brown paper (used paper bags, etc.). Continue until all batter is used.
Serve with sour cream or yogurt and fermented hot sauce, or with tahini dressing, or top with a tomato-based sauce (my partner used left-over tomato & lentil sauce from the night before).
Leftovers are great for breakfast, too!