1. Drain and rinse the split peas well, then blitz in a food processor until broken down, still leaving some texture. Add the onions, chilli, coriander, cumin and salt. Blitz again very briefly.
2. 2
   Turn out into a bowl. Press the mixture into a small ball in your hand. If it doesn';t stick together easily, then make a paste from the gram flour and water and stir into the mix till well incorporated.
3. 3
   Using your fingers and the palm of your hands, gather the mix into 12 equal sized balls. Place on a plate and chill in the fridge for 30 minutes to firm up.
4. 4
   Pre, heat oven to 200C (fan).
5. 5
   Place the gateaux on a lined baking sheet and brush with olive oil. Bake in the oven for 18 minutes until crispy and browned, turning over half way.
6. 6
   Serve warm or cold, ideally with a flavourful dip such as a vegan chive mayo, hummus or coconut raita.

This delicious recipe was created by Made In Hackney cookery teacher Ceri Jones of Natural Kitchen Adventures