Chickpea Fritters with Tomato Salad and Yoghurt

• 2 x 400gtins chickpeas, drained and rinsed
• 1small onion, coarsely grated
• 3garlic cloves, crushed
• 25 gflat-leaf parsley, finely chopped, 5 g reserved for the salad
• 20gcoriander, finely chopped
• 2 tspground cumin
• 1 tspground coriander
• 1/2 tspchilli flakes
• 2lemons: 1 juiced; 1 zested, half juiced and half cut into wedges
• 1egg, beaten
• 60 gplain flour
• 1 tspbaking powder
• 5 tbspolive oil
• fine salt
• black pepper
• 4ripe tomatoes, chopped
• 1/2cucumber, diced
• 1/2red onion, very thinly sliced
• 200gGreek yoghurt
• 4flatbreads or pittas, warmed (optional)
• 15 gextra plain flour, only if needed (optional)

Method

1. 1Tip the chickpeas into a large bowl and mash with a potato masher or fork until mostly broken down with a few whole ones left for texture. A rough mash holds together better than a smooth paste. Squeeze the grated onion in your fist over the sink to get rid of its water.
2. 2Add the onion, 2 of the crushed garlic cloves, 20 g parsley, the coriander, cumin, ground coriander, chilli flakes, the zest of 1 lemon, the egg, flour, baking powder, a teaspoon of salt and a good grind of pepper. Mix well; a handful squeezed should hold its shape. If it is sticky, work in the optional extra 15 g flour. Shape into 12 patties about 2cm thick.
3. 3Make the salad: toss the tomatoes, cucumber, red onion, the reserved 5 g parsley, the juice of 1 lemon, 1 tablespoon of the olive oil and half a teaspoon of salt in a bowl. Leave for 10 minutes so the salt draws the juice out of the tomatoes and softens the onion.
4. 4Stir the yoghurt with the last crushed garlic clove, the juice of half the zested lemon and a pinch of salt.
5. 5Heat the remaining 4 tablespoons of olive oil in a large frying pan over a medium heat. Fry the fritters in two batches for 4 minutes on each side until deep golden, crisp and hot through with no wet egg mixture in the centre, and do not move them for the first 3 minutes or the crust will tear. Drain on kitchen paper.
6. 6Serve the fritters with the salad and its juices, the garlic yoghurt and the last lemon half for squeezing over, plus warm flatbreads if you want something to wrap it all in.

Per serving

kcal

504

protein

19.7g

fibre

12.7g

carbs

53g

fat

23.9g