Chickpea fritters with courgette salad

Chickpea fritters with courgette salad

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(21 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal417
  • fat24g
  • saturates10g
  • carbs28g
  • sugars6g
  • fibre4g
  • protein20g
  • salt2.8g
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  • 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

    Baking powder

    bay-king pow-dah

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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

    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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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8th Apr, 2013
Really quick and easy. A good, cheap student recipe.
8th Apr, 2013
This sounds tasty, is a little fiddly. It would be helpful to have the ingredients listed for each component (like for the fritters..., for the salad ...) rather than 'half of ...' so that to avoid checking the quantities while cooking.
8th Apr, 2013
A delicious meat-free meal. Yum!


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