lemon wedges
1 small onion, thinly sliced
thinly sliced red onion
salad leaves
diced tomatoes
1 x 400g/14oz tin chickpeas, drained and rinsed
1 tbsp mint sauce (optional)
1 tsp baking powder
freshly ground black pepper (optional)
1 tsp cumin seeds
2 tbsp olive or rapeseed oil, plus extra for brushing
2 tsp ras-el-hanout (or 1 tsp ground coriander and 1 tsp mild curry powder)
salt
85g/3oz wholemeal flour
2 large free-range eggs
100g/3陆oz plain or Greek-style yoghurt (optional)