Chickpea fritters
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g tin chickpeasdrained and rinsed
- 150g gram flour
- 1 tsp ground turmeric
- 1 tbsp mild curry powder
- 2 large eggs
- 175ml coconut water
- 3 spring onionsfinely sliced
- a thumb-sized piece ginger
- 2 tbsp lime juice
- 1 tsp rice vinegar
- ½ tsp caster sugar
- 2 tbsp rapeseed or vegetable oilplus 2 tsp
- 1½ tsp nigella seeds
- ½ cucumbersliced thinly
- 200g greek yogurt
- a handful mint leaves
- 1-2 green chilliessliced
Nutrition: per serving
- kcal427low
- fat20.1g
- saturates5.3g
- carbs35.7g
- sugars6.1g
- fibre8.9g
- protein21.2g
- salt1g
Method
step 1
Roughly mash the chickpeas in a bowl, using a fork.
step 2
Tip the flour, spices and 1⁄2 tsp salt into a big bowl. Make a well in the centre, then crack in the eggs and whisk together, gradually incorporating more of the flour. Pour in 1/4 of the coconut water while whisking, make sure the batter is still lump-free, then whisk in the remaining coconut water in 3 batches. Keep whisking until the batter is perfectly smooth. Stir in the chickpeas and spring onions, and pour into a jug.
step 3
Finely grate the ginger and squeeze all the juice from the pulp into a bowl, discarding the pulp. Whisk in the lime juice, vinegar, sugar, 2 tsp oil and nigella seeds. Stir through the cucumber.
step 4
Heat 1 tbsp of the oil in a non-stick frying pan. Add spoonfuls of the batter and cook for 2-3 minutes on each side, flipping after bubbles appear on the surface. When golden and cooked through, keep warm in a low oven while you cook the rest in batches. Add more oil when you need to.
step 5
To serve, pile up the fritters on plates with the cucumber salad, spoonfuls of yogurt, mint and slices of chilli.
