Instructions

1. Finely chop the shallots.
2. Heat the oil and fry the shallot until soft. Add the spices and stir for half a minute. When fragrant, turn off the heat.
3. Blanch the peas in boiling water for 2-3 minutes, the rinse with cold water and drain.
4. In a food processor whizz the peas, shallot, chickpeas, egg, herb and breadcrumbs until you get a coarse mixture.
5. Form about 20 little balls from the mixture (the size of a walnut) and place these onto a tray. Chill for 30 minutes in the refrigerator.
6. Mix the sauce and chill until serving.
7. Heat plenty of hot oil in a deep pan and fry the balls for a couple of minutes until golden and crispy. Drain them on kitchen paper.
8. Serve with the sauce.