Food & Recipes

Spiced Chickpea Fritters

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

1 egg

4 tbsp wholemeal flour


Lightly mash the chickpeas in a large bowl, leaving a few whole, then add the onions, herbs, spices and salt and mix thoroughly. 

Beat the egg and stir through along with the flour. You’ll end up with a sticky mixture, so add just enough water to make a ‘drop consistency’ like batter.

Heat olive or coconut oil in a frying pan and fry heaped tbsp sized amounts of the mixture, flattening slightly with a spatula, until crispy on each side.

Serve warm with the tahini sauce or lemon mayo…we had ours with a vegetable and giant wholemeal cous cous salad.


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