Garbanzo Ball Bites

Finely chop the coriander (reserving a few leaves to garnish).

Soak the chick-peas in cold water for at least 12 hours, then drain, rinse well in hot water and cook until soft about 30 minutes. Drain and puree in a food processor with some water (4-5 tbsp).

Mix together the garlic, onion, tahini, ginger, coriander and enough buckwheat flour to made a firm 'dough'.

Season to taste with salt. Then with moistened hands, shape into approximately 4 cm balls.

Heat the oil and fry for about 4 minutes, until golden brown. Take out with a slotted spoon or skimmer and drain on paper towel.