Try these chickpea fritters, then check out our pea fritters, leek fritters, cauliflower fritters and courgette fritters.


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


  • 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.



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