Chickpea Fritters

Even I think that these fritters sound overly sensible. They are in fact really really delicious, and unbelievably easy to make. They are also incredibly good for you (beans, beans and all that). The original Vefa's Kitchen recipe features a lot more self raising flour - which I never fancy; and these work perfectly well with much less. Equally good the next day as leftovers; if they ever last that long....


  • Tin Chickpeas
  • 1 Large Onion
  • 1 Tbsp Tomato Puree
  • 2 large Tbsp Self-Raising Flour
  • Handful Mint

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….

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