- 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…
- 4 tbsp plain flour
- 1 tsp baking powder
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
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 spices and herbs is spicy and…
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 courgettes, thinly sliced
The courgette is a variety of cucurbit, 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
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.
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.
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.