Grate your onion
Whizz up your drained chickpeas in a food processor until very squashed (you could probably mash them by hand too)
Mix the two in a bowl together with 1 large tablespoon of tomato puree and a couple of tablespoons of water
Season really well (you could add chopped chilli if you fancy it) & add your chopped mint
Mix 2 tablespoons of self raising flour into the mixture – you are looking for something quite sticky but holding together
It is a messy business, but shape your fritters and put them in the fridge to cool for an hour or so
When ready to eat, heat some olive oil in a pan and when hot add your fritters. Fry gently for 3 or 4 minutes on each side before draining on kitchen paper
Serve with yoghurt – they go well with rice, salads, couscous….