If using dried chickpeas, cook them ahead or opt for canned chickpeas for a quicker option. Rinse them well before mashing.

Cook TVP according to the packet instructions. Once cooked, squeeze out any excess water.

In a pot, cook the teff grains for around 15 minutes in boiling water until tender.

In a large mixing bowl, mash the cooked chickpeas using a fork or masher to achieve a chunky texture.

Add the cooked teff grains and squeezed TVP granules to the mashed chickpeas.

Toss in the chopped onions and fresh cilantro, mixing until incorporated.

Fold in the minced ginger, garlic, green chillies, and spices—turmeric, chilly powder, cumin, coriander, garam masala, and a sprinkle of salt.

Gently mix everything until a soft, cohesive dough forms.

Divide the mixture into 8 portions, rolling them into balls and flattening into patties with a cashew in the center.

Coat each patty lightly in breadcrumbs and refrigerate for 30 minutes.

Heat oil in a skillet over medium heat and shallow fry the patties for 3-4 minutes until golden brown.

Serve warm with chutney or ketchup.