Side dish -  Chickpea and Coriander Cakes with Tahini

Drain the chickpeas thoroughly. Put them into a blender or food processor and process until smooth. Add the garlic, spring onions, cumin and ground coriander. Process again until well mixed

Scrape the mixture into a ball and stir in the chili, fresh coriander, add in flower. Mix well and season with salt and pepper. If the mixture is very soft and a little more flour. Chill for about 30 minutes to firm

Make the dip. Mix the tahini, lemon juice, and garlic in a bowl, adding a little water if the sauce is too thick. Set this aside.

Using floured hands, shape the chickpea mixture into 12 cakes heat the oil in a frying pan and fry the cakes in batches for about 1 minute on each side until crisp and golden. Drain on kitchen paper and serve with the dip and coriander garnish