The mixture simply would not blend properly, while the hard headed chickpeas decided to revolt and remain hard as ever. The egg and olive oil were not enough to bind the batter, so I considered blood but settled with more oil.
Still, I persevered with a fork and this decided to have a crack at this virtue called patience.
Thanks to taste.com.au for the recipe, sans the coriander. I will improve upon the many flaws for the next version!
On a final note, I forgot to make any kind of dipping sauce. Good thing, it goes well with mustard!