Vegan Goodness
Jessica Prescott

A healthy spin on my deep-fried obsession.


Quantity Ingredient
375g dried chickpeas
1 medium white onion, peeled
or 1/2 large white onion, peeled
5 garlic cloves, peeled
large handful parsley
parsley coriander, (optional)
3 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons sea salt
1 1/2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
lots freshly ground black pepper
3 tablespoons olive oil
2 heaped tablespoons plain or buckwheat flour
sesame or hemp seeds, for rolling

To serve

Quantity Ingredient
Classic hummus
Baba ganoush
Peanut sauce
fresh salad
pickles and pita


  1. Soak the chickpeas overnight or all day in a large bowl or pot of water. Preheat the oven to 180°C and place your oven tray on the top or second to top shelf.
  2. Drain the chickpeas and place in the food processor. Roughly chop the onion, garlic and fresh herbs and add to the food processor with all of the other ingredients except for the sesame or hemp seeds. Pulse the mixture, scraping down the sides occasionally, until the mixture resembles breadcrumbs. Be careful that you don’t over-mix, or it will turn into hummus.
  3. Once the mixture resembles breadcrumbs, use wet hands to form it into about 12 large balls, each a little bigger than a golf ball. Roll each ball in the seeds until they are evenly coated. Place on a lightly oiled baking tray.
  4. Bake for 30 minutes, turning halfway through cooking.


  • Usually I am pretty flexible with tinned vs dried legumes, depending on time restraints. But this is an exception. DO NOT USE TINNED CHICKPEAS. If you want these to turn out right, you have to do the soak.

    Instead of making balls, you can use this recipe to make burger patties and either bake or pan-fry them (about 10 minutes on each side over a medium heat). I like to serve them in buns or pita pockets with fresh salad, pickles and a range of homemade dips and sauces.
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