Using tinned pulses saves on all the fuss of soaking and boiling. These chickpea fritters take very little time to make, and are packed with flavour and nutrition. Great as finger food, use a teaspoon to make them tiny, or use a kitchen spoon to make burgers. Freeze them for lunch boxes, or for that lazy Sunday brunch.
Chickpea Fritters
1x 400g can of chickpeas, drained and rinsed
2 medium zucchini, grated or finely chopped
2 shallots, roughly chopped
¼ cup coriander leaves, roughly chopped
2 tablespoons mint leaves, roughly chopped
1 tsp ground cumin
½ cup self raising flour
½ cup grated mozzarella (optional)
1 egg
sea salt and pepper
1/4 cup canola oil
Mint Yoghurt
2 teaspoons dried mint
1 tablespoon mint leaves, finely chopped
200g plain yoghurt
1 teaspoon castor sugar
In a mixing bowl combine the chickpeas, zucchini, shallots, coriander, mint and cumin. Stir and add the self-raising flour, mozzarella and the egg. Season with salt and pepper. Stir the mixture till all the ingredients are well combined. Heat the canola oil in a large fry pan. Using a tablespoon, spoon the mix into the pan to make the fritters. Cook on a medium heat for 3-5 minutes each side till golden and firm in the centre. To make the mint yoghurt, in a small bowl mix together the dried and fresh mint with the yoghurt and sugar. Serve the fritters warm with the mint yoghurt. Makes 12 medium-sized fritters
Tip: These fritters can be made bigger and used as burgers. You can also substitute the chickpeas and zucchini with brown lentils and grated carrots.
Recipe by Camilla van Beuningen
Other delicious recipes with pulses:
Butter Bean Puree
Red Lentil Salad
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