Chickpea fritters
- Preparation and cooking time
- Prep:
- Cook:
- Makes a batch of 12
Skip to ingredients
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.
