Smoky Chickpea Fritters
INGREDIENTS
- 1 can (400g) chickpeas, drained
- 40g chickpea flour
- 1 small red onion, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- Small handful parsley
- 3 tbsp olive oil
- 4 tbsp tahini
- 1 lemon
NUTRITION
Per serving
270
Calories
10g
Protein
28g
Carbs
12g
Fats
METHOD
1
Crush the base
Mash the chickpeas with a fork in a bowl, leaving plenty of texture. Stir in the chickpea flour, onion, paprika, cumin, parsley and salt.
2
Shape the fritters
Form the mixture into twelve small patties pressed firmly between your palms.
3
Pan-fry
Heat the olive oil in a large pan and fry the fritters for three minutes per side until deeply golden.
4
Whip the dip
Whisk tahini with the lemon juice, two tablespoons of cold water and salt until creamy. Serve alongside the warm fritters.
VEG.ARMY TIP
Add a tablespoon of aquafaba to the mix for fritters that hold together perfectly.
