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Delia Smith's spiced chickpea cakes with red onion salad


  • Cook the chickpeas in plenty of boiling water for about 30 mins until tender. Drain well.
  • Using your hands, toss the red onion with the lemon juice, 1 tspn zest, 3 tbsp chopped coriander and a little oil in a bowl. Set aside.
  • Dry roast the coriander and cumin seeds until fragrant. Then grind using a mortar and pestle (or in a food processor).
  • Heat a little oil in a large pan and gently saute the brown onion, capsicum, chillies and garlic. Add the ground spices and turmeric, and toss well to briefly toast.
  • Place the chickpeas and remaining coriander in a food processor and whiz up until a coarse mash is formed.
  • Transfer the mixture to a large bowl with the sautéed vegies, 3 heaped tbsp yoghurt, the remaining lemon zest, 1 tbsp lemon juice, the egg and seasonings. Mix well and set aside to cool.
  • Place the flour in a large bowl and heat a thin layer of fresh oil in a large pan.
  • Form the chickpea mixture into about 12 patties, lightly flour and then panfry in batches. Drain well on kitchen paper towels.
  • Place the cakes on individual plates and serve with a dollop of the yoghurt on top and a mound of the red onion salad on the side.


  • 225 gm chickpeas, soaked overnight in lots of cold water
  • 1 red onion, peeled & cut into thin wedges
  • juice & grated rind of 1½ lemons
  • 6 tbsp chopped fresh coriander
  • olive oil
  • 1 heaped tspn coriander seeds
  • 1 heaped tspn cumin seeds
  • 1 small brown onion, chopped
  • 1 small green capsicum, seeded, cored & chopped
  • 2 small red chillies, seeded & sliced
  • 3 garlic cloves, crushed
  • 1 tspn turmeric Greek yoghurt
  • 1 egg, beaten
  • wholemeal flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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