Instructions

1. Put cupful the chickpeas in a large bowl and add plenty of water (they will double in size so add more water if necessary). Soak them overnight.
2. The next day drain the chickpeas, then measure out 2 cups. Put these into a food processor.
3. Roughly chop the onion, garlic, parsley and add these to the chickpeas. Then add the spices, salt & pepper.
4. Whiz until you get a coarse but sticky texture, resembling couscous. You’ll need to scrape the mixture down the sides of the processor occasionally.
5. When you’re happy with the consistency (it should stick together) transfer it to a mixing bowl. Add the chickpea flour and mix with a fork.
6. Cover the bowl and chill for 1-2 hours.
7. Preheat the oven to 180°C.
8. Take the mixture out of the fridge and mix in the baking powder.
9. Shape little sausages resembling fingers and put them on a lined baking sheet.
10. On the thinner end press down a bit with your finger and stick an almond piece onto it to create a nail.
11. Spray the fingers with oil, then bake for 15 minutes. Turn them over, bake for a further 10 minutes.
12. When they're brown, transfer them to a plate. You can drizzle some ketchup or chilli sauce at the tips & ends to make them to look bloody. Serve them with hummus, tahini, guacamole, chilli sauce etc.