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  • in a blender.

  • Put tin chickpeas, cumin seeds, paprika on tumeric on blitz to a paste.

  • Next, we'll spinach in olive oil on top.

  • Finally, then add to the chickpea mixture, sprinkling gram flour made from finally ground chickpeas than shade.

  • Golf ball size chunks off the mixture, using a spoon and rest in the fridge.

  • When ready to cook, heat all in the frying pan.

  • Shallow.

  • Fry the copters until golden brown on all sides than restaurant kitchen paper to absorb any excess oil.

  • For an easy dipping souls, mix yoga with a dollar but tahini, a squeeze of lemon and stir in freshly chopped coriander, A mouth watering dish that's perfect for sharing chickpea cumin and finish copters with tahini dressing.

  • All right, what?

in a blender.

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