• 2 x 400g cans chickpeas, rinsed, drained
  • 3 garlic cloves, crushed
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 60g (2/3 cup) dried (packaged) multigrain breadcrumbs
  • 2 tablespoons plain flour
  • 2 tablespoons finely chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 tablespoons fresh lemon juice
  • 125ml (1/2 cup) vegetable oil
  • 100g pkt baby rocket leaves
  • 2 tablespoons olive oil
  • Lemon wedges, to serve
  • Step 1 To make the sauce, heat oil in a frying pan over medium heat. Cook bread and almonds, stirring, for 2-3 minutes or until golden. Add the garlic and cook for 30 seconds. Set aside to cool slightly. Transfer to a food processor. Add the peppers, chilli, parsley, coriander and paprika. Process until combined. Add the tomato and process until combined. Transfer to a bowl. Cover with plastic wrap.
  • Step 2 Process chickpeas, garlic, lemon rind, coriander, cumin and paprika in a food processor until finely chopped. Transfer to a bowl. Add breadcrumbs, flour, parsley and egg. Use a fork to stir until mixture just starts to come together. Stir in 1 tablespoon lemon juice. Season with salt and pepper. Roll tablespoonfuls of mixture into balls. Place on a tray lined with non-stick baking paper. Place in the fridge for 30 minutes to chill.
  • Step 3 Heat vegetable oil in a heavy-based frying pan over medium heat. Cook one-third of the chickpea balls, turning occasionally, for 4 minutes or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining balls in 2 more batches, reheating oil between batches.
  • Step 4 Combine rocket, olive oil and remaining lemon juice in a bowl. Serve with chickpea balls drizzled with sauce and lemon wedges.