Tasty little fritters spiked with cumin and cayenne and a good dose of anti inflammatory tumeric, kind of a cross between a bhaji and a falafel! These go really well with a tahini sauce which you can find here.
Makes 6 medium sized fritters:
200g cooked chickpeas
1 medium white onion, thinly sliced
2 heaped tsp ground tumeric
Half tsp each cayenne and black pepper
2 large pinches sea salt
2 tsp cumin seeds
Flat leaf parsley and chives, small bunch of each, roughly chopped
4 tbsp wholemeal flour
Serve warm with the tahini sauce or lemon mayo…we had ours with a vegetable and giant wholemeal cous cous salad.