1 red chilli, deseeded and finely chopped (optional)
3 tbsp chopped coriander, plus extra leaves, to serve
½ a lemon, juiced
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Tip two thirds of the chickpeas into a bowl and add the curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blitz with a hand blender until smooth, then stir in the remaining chickpeas with the coriander and chopped chilli.
Heat the oil in a non-stick frying pan. Tip in the curried mix, stir, then leave to cook over a low heat for 5 mins until set. Turn out onto a baking sheet lined with baking parchment, then slide back into the pan and cook on the other side for about 3 mins more.
Meanwhile, mix all of the sambal ingredients together. Turn the chickpea cake out onto a plate, top with the sambal and a few coriander leaves, and serve cut into wedges.