“These pan-fried cakes are bursting with the sweet aromatic flavors of cilantro and corn and the robust earthy flavor of roasted chickpea flour. Combined, they make a hearty snack that can be prepared ahead of time, and cooked just before serving for convenience. Vary the flavors by changing the cilantro to dill, fresh fenugreek leaves, or even fennel fronds.
*Use a half cup of dill leaves, fresh fenugreek leaves, or fennel fronds in place of cilantro as an alternate.