Laughter is brightest where food is best … Check This Amazing Recipe: Chickpea fritters
How to Make Chickpea fritters
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 6 large fritters
Dietary:
Vegetarian
Ingredients
- 2 tbsp olive or rapeseed oil
- 1 small onion
- 1 tsp cumin
- 2 tsp ras-el-hanout
- 1 x 400g/14oz tin chickpeas
- 85g/3oz wholemeal flour
- 1 tsp baking powder
- 2 large free-range eggs
- salt
To serve (optional)
- thinly sliced red onion
- diced tomatoes
- salad leaves
- lemon
- 100g/3½oz plain or Greek-style yoghurt
- 1 tbsp mint sauce
- freshly ground black pepper
Method
-
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine.
-
Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden.
-
Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper.
