Middle Eastern spices; cumin and ginger add a fragrant lightness to these delicious flavourful bite-size snacks. Great for parties, lunches, snacks or served with cous-cous salad or roasted vegetables.

Makes 16-18

1 onion, and finely chopped

1 carrot, peeled and coarsely grated

2 x 400g tins of chickpeas, drained and rinsed

½ tsp lazy garlic

1tbs lazy garlic, finely chopped

2tsp ground cumin

½ tsp lazy chilli

1tsp ground coriander

Small bunch fresh coriander

1 small egg, lightly beaten

Salt and black pepper

Low – calorie cooking spray

Fat free natural yogurt and a sprinkle of paprika to serve

Method

Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli, ground, and fresh coriander into a food processor.

Pulse and process for 1 – 2 minutes or until blended but still fairly course in texture.

Transfer the mixture to a large bowl, add the beaten egg, season with salt and black pepper and using your fingers carefully roll into 16 – 18 balls place them on a plate and chill for 1 hour in the fridge.

Preheat the oven to 200c, gas 6, 400f. spray a large oven proof baking pan with low – calorie cooking spray, add the chickpea balls, spray again and place in the oven for 10 minutes, remove from the oven move them around to cook the other side and return to the oven for a further 10 minutes until golden brown.

Serve with couscous, salad, or roasted vegetables drizzled with the yogurt paprika sauce.