Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they’re also freezable so are ideal for making ahead
Prep:10 mins
1 red pepper, diced2 shallots, diced2 carrots, grated (smallest function)2 cloves of garlic, gratedpeel of 1 lemon, grated1 thumb size piece of ginger, peeled and grated1 x 400g can of chickpeas, drained1tsp garam masala1tsp cumin1tsp ground coriander3tbsp plain flour (or any gluten-free alternative)1 egg30g fresh coriander, choppedvegetable oil, for frying
STEP 1Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.STEP 2Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.STEP 3Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.STEP 4Add the egg and mix well then sieve over the flour and mix again.STEP 5Shape into small discs and fry for around 3 minutes a side in a little olive oil.STEP 6When cooked remove and place on kitchen paper to cool.STEP 7To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
