Ingredients:

• 250g Natural Life chickpeas
• Natural Life salt
• Natural Life pepper
• 1 onion
• 2 cloves of garlic
• 1 tbsp Natural Life ground cumin
• 1/4 bunch coriander
• lemon zest, from 1 lemon
• lemon juice, from 1/2 lemon
• 400ml seed oil, for frying

Instructions:

• In a bowl, place the chickpeas, salt and fill with water.
• Leave in the refrigerator for 12 hours.
• Strain the mixture and rinse well to remove the salt.
• Place a deep-frying pan with the seed oil on medium to high heat. The oil should reach 180°C.
• Transfer the chickpeas to the food processor where they will be pulsed.
• Add the chopped onion and garlic, cumin, salt, pepper, coriander, lemon zest and juice.
• Whisk the ingredients very well until the mixture has the texture of wet sand.
• Shape the mixture into 30g balls and press them down gently with your hands. The mixture will be quite soft.
• Toss the meatballs in the pan and fry them for 3-4 minutes until they are golden and cooked through. Ready to serve.