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Chickpea fritters with crudites

Chickpea fritters

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Makes a batch of 12

Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal102
fat5g
saturates1g
carbs10g
sugars3g
fibre3g
protein4g
salt0.06g
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Ingredients

  • 1 red pepper, diced
  • 2 shallots, diced
  • 2 carrots, grated (smallest function)
  • 2 cloves of garlic, grated
  • peel of 1 lemon, grated
  • 1 thumb size piece of ginger, peeled and grated
  • 1 x 400g can of chickpeas, drained
  • 1tsp garam masala
  • 1tsp cumin
  • 1tsp ground coriander
  • 3tbsp plain flour (or any gluten-free alternative)
  • 1 egg
  • 30g fresh coriander, chopped
  • vegetable oil, for frying

For the tzatziki

  • half a cucumber, grated
  • 1 clove of garlic, grated
  • approx 150g Greek yoghurt (or a dairy-free alternative)

Method

  • STEP 1

    Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.

  • STEP 2

    Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.

  • STEP 3

    Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.

  • STEP 4

    Add the egg and mix well then sieve over the flour and mix again.

  • STEP 5

    Shape into small discs and fry for around 3 minutes a side in a little olive oil.

  • STEP 6

    When cooked remove and place on kitchen paper to cool.

  • STEP 7

    To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

Goes well with

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