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Chickpea Fritters & Minted Yoghurt Dressing

Chickpeas are a fantastic, versatile ingredient, full of protein, and are apparently one of the earliest cultivated vegetables – 7,500-year-old remains have been found in the Middle East. To make this dish delicious, however, I suggest you use some that are not as old as that.

Serves 6

20 minutes

for the dip

150ml natural yoghurt

1 bunch of mint, roughly chopped

sea salt

for the fritters

400g tin of chickpeas, drained

1 onion, roughly chopped

1 clove of garlic

1 green chilli, roughly chopped

1 egg

75g plain flour

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

about 1 litre sunflower or vegetable oil, for frying

to serve

4 spring onions, thinly sliced on an angle

a small handful of mint and coriander leaves

¹?³ cucumber, halved and thinly sliced

6 small wedges of lemon

First of all, you can prepare the dressing and keep it in the fridge until needed. Blend together the yoghurt and mint in a small food processor or using a hand blender. Season with salt and keep in the fridge.

To make the fritters, place all of the ingredients apart from the oil in a food processor and blend to give you a thick batter. This can be kept in the fridge for up to a couple of hours before cooking.

Heat enough oil in a wok or large frying pan to fill about a third full.

Working in batches, place teaspoonfuls of the fritter mixture in the hot oil and fry for a couple of minutes until golden. You want to make thirty small fritters, giving five per person. Drain on kitchen paper while making the rest.

Arrange a small salad of the spring onion, mint and coriander leaves and cucumber on the side of each plate, divide the fritters among them and either spoon the dressing around or serve in small
individual dipping dishes. Add a wedge of lemon and serve.

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