Name: Chickpea fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes a batch of 12
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; half a cucumber grated; 1 clove of garlic grated; approx 150g Greek yoghurt (or a dairy-free alternative)

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.