Peel and mince the garlic and onion. Drain the chickpeas, roughly chop the coriander, pick the leaves from the parsley and roughly chop. Add all the ingredients to a food processor and blitz to a thick paste. Chill in the fridge for 15 minutes.
Form the chickpea dough into patties and fry in hot oil until browned. Then drain on absorbent paper and serve warm with a side dish of yogurt.
«Try having these for a brunch with a poached duck egg. You can adjust the consistency of the dough by adding a few teaspoons of water or more chickpea flour: the dough needs to be firm enough to mould.»