Chickpea Fritters with Cucumber Salad

30 MINUTES | SERVES 4

INGREDIENTS

400g tin chickpeas, drained and rinsed

150g gram flour

1 tsp ground turmeric

1 tblsp mild curry powder

2 large eggs

175ml coconut water

3 spring onions, finely sliced

3cm ginger

2 tblsps lime juice

1 tsp rice vinegar

½ tsp caster sugar

2 tblsps vegetable oil plus an extra

2 tsps

1½ tsps nigella seeds

½ cucumber, sliced thinly

200g Greek yogurt

½ bunch mint leaves chopped

1-2 green chillies, sliced

METHOD

1 Roughly mash the chickpeas in a bowl, using a fork. Tip the flour, spices and ½ tsp salt into a big bowl. Make a well in the centre, then crack in the eggs and whisk together, gradually incorporating more of the flour.

2 Pour in ¼ of the coconut water while whisking, make sure the batter is still lump-free, then whisk in the remaining coconut water in 3 batches. Keep whisking until the batter is perfectly smooth. Stir in the chickpeas and spring onions, and pour into a jug.

3 Finely grate the ginger and squeeze all the juice from the pulp into a bowl, discarding the pulp. Whisk in the lime juice, vinegar, sugar, 2 tsps oil and nigella seeds. Stir through the

4 cucumber. Heat 1 tbsp of the oil in a non-stick frying pan. Add spoonfuls of the batter and cook for 2-3 minutes on each side, flipping after bubbles appear on the surface. When golden and cooked through, keep warm in a low oven while you cook the rest in batches. Add more oil when

5 you need to. To serve, pile up the fritters on plates with the cucumber salad, spoonfuls of yogurt, mint and slices of chilli.