Name: Chickpea fritters with courgette salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400g can chickpea drained and rinsed; 2 large eggs; 3 tbsp full-fat milk; 4 tbsp plain flour; 1 tsp baking powder; bunch spring onions ½ chopped, ½ sliced lengthways; 4 tsp harissa; 3 tbsp sunflower oil; 2 courgettes thinly sliced; 200g pack feta cheese crumbled; small bunch mint leaves; 150ml pot natural yogurt to serve

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Chickpea fritters with courgette salad

Chickpea fritters with courgette salad

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.30 ratingsRate

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Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g can chickpea

drained and rinsed
2 large eggs
3 tbsp full-fat milk
4 tbsp plain flour
1 tsp baking powder
bunch spring onions

½ chopped, ½ sliced lengthways
4 tsp harissa
3 tbsp sunflower oil
2 courgettes

thinly sliced
200g pack feta cheese

crumbled
small bunch mint

leaves
150ml pot natural yogurt

to serve

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Nutrition: per serving

kcal417
fat24g
saturates10g
carbs28g
sugars6g
fibre4g
protein20g
salt2.8g

Method

step 1

Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
step 2

Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
step 3

Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

Recipe from Good Food magazine, April 2013

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A star rating of 4.7 out of 5.30 ratings

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