300g Organic Australian Chickpeas (dried)
1 bunch soft herbs, roughly chopped (use whatever you have)
1 bunch well-washed coriander leaves and roots, roughly chopped
2 bunches washed scallions, finely chopped
4 cloves of garlic, minced
300g of leftover roast vegetables (pumpkin and sweet potato are terrific)
50ml Tahini Neri
2 tsp Cumin
1 tsp Spanish branded Smoked Paprika
1 tsp Garam Masala
1 tsp Baking powder
50g Chickpea flour or rice flour
25ml Water
25ml Mount Zero Picual Extra Virgin Olive Oil
Pinch of Mount Zero Pink Lake Salt
Additional oil, for frying