- 2 tins (14oz each) chickpeas, drained and rinsed
- 12 – 14 medium shrimp, cleaned and deveined
- Pinch salt
- Pinch black pepper
- 1 tsp lime juice
- ½ small onion
- ½ small green pepper
- 1 tsp chopped tarragon
- 1 tbsp chopped celery
- 1 tsp curry powder
- ½ tsp geera or cumin powder
- ½ tsp amchar massala
- 1 egg, lightly beaten
- 1 tsp salt
- 1 tsp black pepper
- Flour for coating
- Oil for shallow frying
Place shrimp in a small bowl. Season with salt, black pepper and lime juice. Set aside.
Place the chickpeas in a food processor fitted with the chopping blade. Add the remaining ingredients. Pulse until the chickpeas are almost smooth.
Add the shrimp and pulse until small pieces of shrimp are still visible in the mixture. The mixture is ready when it can be shaped easily without falling apart.
Using hands, shape a little of the mixture first into a ball and then flatten to make a ½ inch thick patty. Place patties on a baking sheet. Repeat until all the mixture is used. Refrigerate for half hour – 1 hour.
Remove patties from refrigerator. Lightly dust with flour.
Heat oil in a frying pan over medium heat. Add the patties, cooking until golden brown on both sides. Drain on a paper towel.
Serve with a salad and a creamy dressing.