CHICKPEA FRITTERS

with courgette and feta cheese salad 

Overview

Serves: 3 (9 fritters in total, 3 fritters per serving)

Time: 30mins

Ingredients

Chickpeas:

  • 1Can of Chickpeas

  • Splash of Milk

  • 2 Large Eggs

  • 4 Tbsp Sieved Flour

  • 1Tbsp Baking Powder

  • 4 Spring Onions

  • 2-3 Tbsp Harissa Paste (depending how hotttt you like it!)

  • Pinch Salt, Chilli Flakes, Pepper, Paprika

Courgette and Feta Salad:

  • 2 Onions

  • 2 Courgettes

  • Pinch Salt

  • Sprinkle of Paprika

  • 100g Feta Cheese

  • 2 Spring Onions

Side Dip:

  • 3 Tbsp Natural Yoghurt 

  • 2 Tbsp Harissa Paste

Method

  1. Blitz together half a can of chickpeas, splash of milk, and eggs in a mixer.

  2. Add sieved flour and baking powder into the chickpea mixture and blend together.

  3. Stir in the other half of unblended chickpeas and spring onion into the mixture. (Do not blend here to ensure the fritters have a lovely texture).

  4. Add Harissa paste and season to your hearts content! Leave mixture in the blender for the time being as we move onto the courgette and feta salad.

  5. Fry the onions and courgettes together on a medium heat frying pan until golden brown. Add a pinch of salt and paprika to boost that flavour.  

  6. Whilst the courgette mix is frying, heat up another frying pan to start making your fritters!

  7. Drizzle oil into the frying pan on medium heat. In the same way you would make a pancake, spoon out a tablespoon size of mixture onto the frying pan. Fry, flip and cook until the fritter is golden brown on each side. Repeat this procedure until all the mixture is used up!

  8. Back to the courgettes! Add crumbled up feta cheese and spring onions to the courgette pan for a few minutes.

  9. For the side dip, simply stir the natural yoghurt and Harissa paste in a small bowl as a condiment for your fritters.

  10. Place 3 fritters, portion of courgette and feta salad and a dollop of side dip to serve! 

 

Winner Winner Chickpea Fritter!

Rhiannon Bailey