Chickpea Fritters Recipe with Yogurt, Green Chilli and Cucumber Salad

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Chickpea fritters with yogurt, green chilli and cucumber salad

Name: Chickpea fritters with yogurt, green chilli and cucumber salad
Total time: 30 min
Ingredients: chickpeas 400g tin, drained and rinsed; gram flour 150g; ground turmeric 1 tsp; mild curry powder 1 tbsp; eggs 2 large; coconut water 175ml; spring onions 3, finely sliced; ginger a thumb-sized piece; lime juice 2 tbsp; rice vinegar 1 tsp; caster sugar ½ tsp; rapeseed or vegetable oil 2 tbsp, plus 2 tsp; nigella seeds 1½ tsp; cucumber ½, sliced thinly; greek yogurt 200g; mint leaves a handful; green chillies 1-2, sliced

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30 minutes
serves 4
Easy

Turn your chickpeas into these lightly-spiced fritters and serve with a zesty cucumber salad for a quick, low-calorie lunch

By Sarah Cook

October 14, 2019 at 5:18 pm

Ingredients

chickpeas 400g tin, drained and rinsed
gram flour 150g
ground turmeric 1 tsp
mild curry powder 1 tbsp
eggs 2 large
coconut water 175ml
spring onions 3, finely sliced
ginger a thumb-sized piece
lime juice 2 tbsp
rice vinegar 1 tsp
caster sugar ½ tsp
rapeseed or vegetable oil 2 tbsp, plus 2 tsp
nigella seeds 1½ tsp
cucumber ½, sliced thinly
greek yogurt 200g
mint leaves a handful
green chillies 1-2, sliced

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.