Chickpea Fritters Recipe with Yogurt, Green Chilli and Cucumber Salad

Chickpea fritters with yogurt, green chilli and cucumber salad

  • serves 4
  • Easy

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

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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.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 427
  • Fat 20.1g
  • Saturates 5.3g
  • Carbs 35.7g
  • Sugars 6.1g
  • Fibre 8.9g
  • Protein 21.2g
  • Salt 1g
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