Sort ingredients
elisedegrijs
QR Code
Listen
Pdf
Dry the chickpeas really well. Spread them onto a clean tea towel or kitchen paper and pat them thoroughly dry.
Blend half the chickpeas. Put 240g of the chickpeas into a food processor and pulse until coarsely broken down.
Add the blended chickpeas to a large bowl with the remaining 240g whole chickpeas.
Add the red onion, parsley, dill, mint, oregano, cumin and lemon zest.
Season generously with salt and black pepper, then add the 2 tbsp olive oil and 50g flour. Mix thoroughly with your hands, gently crushing some of the whole chickpeas as you go.
Take portions of the mixture and shape into small, fairly flat fritters — around 5–6cm across and roughly 1–1.5cm thick.
Place the shaped fritters on a lined tray and refrigerate for 20-30 minutes.
Heat 200ml vegetable oil in a large frying pan over medium-high heat.
Carefully add the fritters, working in batches so you don’t overcrowd the pan.
Fry for approximately 3–4 minutes on each side, until deeply golden, crisp and beautifully craggy around the edges. Transfer to a paper-lined plate or wire rack and season lightly with salt while hot.