For the tzatziki

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


  • 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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