Spiced Chickpea cakes with red onion and coriander salad

Spiced Chickpea Cakes with Red Onion and Coriander Salad:

8 oz chickpeas
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
2 oz butter
1 small finely chopped onion
1 small finely chopped green pepper
3 squeezed garlic cloves
1 tsp turmeric
½ oz fresh coriander
500 gr Greek yoghurt
½ lemon zest (grated)
1 dessert spoon lemon juice
3 tbs gram flour
2 tbsp oil
Salt and pepper
1 red onion thinly sliced
1 tsp lemon zest
Juice of 1 lemon
3 tbsp coriander leaves

1. Simmer chickpeas in salted water for 30 mins drain
2. Mix onion, zest, jices and coriander and leave for 30 mins
3. Roast coriander and cumin seeds with pestle and mortar to crush
4. Fry onion and green pepper and garlic for 5 minutes add toasted spices and turmeric for 30 seconds
5. Process chickpeas, fresh coriander until chopped but not pureed
6. In bowl stir soften onions, spices 3 tbsp yoghurt and lemon zest and juice
7. Mix, taste and add seasoning
8. When cool enough for 8 pasties coast with beaten egg, toss in flour
9. Fry pasties, serve on red onions salad and 2 tbsp yoghurt per person