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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.
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.
Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
Add the egg and mix well then sieve over the flour and mix again.
Shape into small discs and fry for around 3 minutes a side in a little olive oil.
When cooked remove and place on kitchen paper to cool.
To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
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