INGREDIENTS:

3/4 cup dried chickpeas
3/4 cup dried black eyed peas
1/2 cup dried green peas
1 cup baby spinach, washed and finely chopped
3 pieces of green onions chives
1/4 cup of cilantro leaves, washed and finely chopped
1 green chili pepper (optional)
1/4 teaspoon ajwain (caraway) seeds
1/2 teaspoon cumin seeds
salt to taste

Oil for frying, corn or canola oil

METHOD:

Mix the chickpeas, black eyed peas and dried green peas in a large bowl and wash thoroughly. Soak overnight.

Drain the water and blend the chickpeas, black eyed peas and dried green peas in a high powered blender with a little water so that the mixture has the consistency of hummus.  Add the remaining ingredients, except salt, and blend until mixed.

Pour the mixture into a large bowl. Add salt and using a whisk or hand blender, fluff the batter.

It will look like that.

Heat the oil on medium heat until it is hot. Then using a scoop or teaspoon, scoop a ball of dough and put it into the oil. Fry until golden brown it not too dark so they stay tender and moist on the inside. Remove and place on a plate lined with paper towels to soak up the extra oil.

Serve warm. Can be eaten with tahini free hummus or ketchup or any chutney. They taste delicious any time of day.

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.