Make a batch of these chickpea fritters and use them so many ways. They can bring a simple salad to life, or be served with a spiced yogurt dip, on crackers with some salad for a speedy lunch or even as a starter. They’re also freezable so are ideal for making ahead.
1 x 400g tin of chickpeas
2 free-range eggs
125g of plain flour
1 teaspoon baking powder
2 spring onions
2 tablespoon of low fat milk
1 teaspoon fresh rosemary leaves
1 tablespoon parsley leaves
1 tablespoon olive oil
Handful of leafy greens and lime wedges, to serve
Drain and rinse the chickpeas. Chop the rosemary and parsley.
Place the chickpeas, flour, baking powder, egg, milk, spring onions and herbs into a food processor and whizz for a few seconds until broken down and sticking together. If you prefer more a smooth texture, continue whizzing. If you don’t have a food processor, just chop the herbs more finely, and mash the chickpeas with the back of a fork and mix together all ingredients in a large bowl.
Heat a large heavy-bottomed frying pan and drizzle with olive oil. Divide the mixture into circular patties, then fry for 3 minutes a side, then place on kitchen paper to cool.
Serve with a handful of leafy greens, any leftover parsley and some lime wedges.