1 onion, quartered
2 cloves garlic
410g (14oz) can chick peas, very well drained
8-10 sprigs fresh coriander
6 sprigs fresh parsley
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) chilli powder
2.5ml (½ tsp) salt
seasoned flour for shaping
30ml (2 tbsp) sunflower oil
225g (8oz) mixed salad leaves
45ml (3 tbsp) olive oil
15ml (1 tbsp) lemon juice
lemon wedges and coriander sprigs, to garnish
For the Minted Yoghurt Dressing:
30ml (2 tbsp) chopped fresh mint
1 clove garlic, crushed
150ml (¼ pint) natural yogurt
salt and freshly ground black pepper