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
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Step 1
Roughly mash the chickpeas in a bowl, using a fork.
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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.
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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.
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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.
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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