Chickpea fritters with courgette salad

Chickpea fritters with courgette salad

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(16 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal417
  • fat24g
  • saturates10g
  • carbs28g
  • sugars6g
  • fibre4g
  • protein20g
  • salt2.8g
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  • 400g can chickpea, drained and rinsed
  • 2 large eggs
  • 3 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • bunch spring onions, ½ chopped, ½ sliced lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 courgettes, thinly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 200g pack feta cheese, crumbled
  • small bunch mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150ml pot natural yogurt, to serve


  1. Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.

  2. Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.

  3. Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

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Comments, questions and tips

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Marge 99
8th Nov, 2017
Just made this adapting to the ingredients I had in the cupboard. Used Sriracha chilli sauce in place of harissa. Replaced courgette with very thinly sliced aubergine which was cooked on a hot griddle or dry frying pan until just brown. I mixed roughly chopped tomatoes, mainly to increase the amount of vegetables in the dish with the aubergine. I popped this mixture in the microwave for 2 mins to warm through then added seasoning, spring onions, chopped parsley, ( no fresh mint in the garden or fridge) the cheese and some olive oil. Made a lovely warm salad for a November meal.
4th Feb, 2016
After reading the comments I added extra harissa, some additional spices and plenty of seasoning to the fritters and they turned out well. I agree with others that the salad was particularly good. All in all a tasty, quick and easy dish.
14th Jan, 2016
Really great, quick dish. I agree with the other comments, adding extra seasoning to the fritters helps out. I used a roast garlic hummus instead of harissa and added some wine to the pan when frying the courgette. I also added the full amount of harissa (though in my case hummus).
5th Aug, 2015
I agree that the fritters are probably the least exciting part of the dish, despite increasing the Harissa. But the salad more than makes up for this, and it's a family favourite.
5th May, 2015
Very nice recipe, but you have to spice up the fritters otherwise they are kind of bland. Super easy to make... will make it again and again!
LauraBev's picture
22nd Aug, 2014
Lovely! I didn't have any courgettes at the time so I just replaced with some roasted tomatoes. The fritters don't take long to do and they're really yummy :)
17th Apr, 2013
Fantastic! Very easy to make and we got a lot of fritters out of the mix. They don't have a very strong flavour though, so the courgette salad really complimented the dish - I don't think it'd work as well without the salad.
Frantic Flapjack
16th Apr, 2013
This was soooo good and not at all fiddly to make. The chickpea fritters were lovely but the courgette salad really stole the show. Can't wait to make it again.
11th Apr, 2013
Quick, easy and healthy!!
8th Apr, 2013
Really quick and easy. A good, cheap student recipe.


16th Apr, 2015
This looks delicious! Would there be anyway to substitute the full-fat milk for a different ingredient for a dairy free veggie meal?
goodfoodteam's picture
24th Apr, 2015
Hi there, we haven't tested this recipe with either soya or almond milk, so cannot guarantee perfect results but both should be fine. You will also need to leave out or replace the feta and yogurt for a completely dairy-free dish. Let us know how it goes. 
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