Chickpea fritters

Serves 4

Preparation time 10 minutes Cooking time 30 minutes

You need

• 2 tablespoons (30ml) olive oil • 1 carrot, grated • 1 onion, grated • 4 garlic cloves, chopped finely • a pinch of salt • ¼ cup (60ml) fresh parsley, chopped finely • 400g cooked chickpeas • 2 tablespoons (30ml) breadcrumbs • 1 tablespoon (15ml) tahini • 1 teaspoon (5ml) smoked paprika • juice of ½ a lemon • 1 teaspoon (5ml) each cumin, garlic

powder, onion powder and fennel seeds

This is how

Heat the oil and sauté the carrot, onion and garlic for 20 minutes until soft and caramelised. Season with salt to taste. Stir the parsley through the mixture and remove from the heat.

Pulse the chickpeas several times in a food processor and then mash with a fork until fine enough to form patties but not quite a purée – a granular texture is perfect. Stir in the remaining ingredients and the vegetables, and combine using a spoon. Shape into patties and shallow-fry them over medium heat until cooked and crisp. Serve with tomato kasundi (recipe on the left), or a chutney or chilli sauce of your choice. >

‘A tomato is like a kiss: it’s either earth-shatteringly wonderful or boring, watered down and without any oomph – there’s nothing in-between.’ – Aletta