Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
2 tomatoes (de-seeded and cubed)
0.5 cucumber (peeled, deseeded and sliced)
0.5 red onion (peeled and finely sliced)
2 tblsp olive oil
1 tblsp sesame seeds (toasted)
for the dressing:
50 ml natural yoghurt
1 tblsp extra-virgin olive oil
1 tsp chopped mint
1 tsp lemon juice
salt and ground black pepper
for the pancakes:
400 g tin of chickpeas (drained and rinsed, or 125g dried chickpeas, soaked and cooked)
2 tsp chopped mint
2 tsp chopped parsley
2 tsp sesame oil
100 g fresh white breadcrumbs
juice of ½ lemon
Whisk all the dressing ingredients together, seasoning to taste with salt and pepper, then stir in the vegetables and set aside.
Next make the pancakes. Place the chickpeas in a food processor, along with the mint, parsley, sesame oil and egg. Whiz for 1-2 minutes to form a rough paste, then add the breadcrumbs, season with salt and pepper, add the lemon juice and pulse a few times until everything comes together.
Shape into six even-sized pancakes about 6cm wide and 1.5cm thick. Pour the olive oil into a large frying pan on a medium heat.
When the oil is hot, add half the pancakes and fry on each side for about 3 minutes or until golden brown and crispy.
Repeat with the remaining pancakes, adding a little more oil first.
Place on individual plates with some salad on the side, then scatter with the toasted sesame seeds.