Chickpea fritters with minted yoghurt dressing

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2

1 bunch roughly chopped mint

Sea salt

Chickpeas Fritters:

400 g tin of chickpeas, drained

1 roughly chopped onion

1 garlic clove

1 green chilli, roughly chopped

1 egg

75 g plain flour

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

1 litre sunflower oil

To serve:

4 spring onions, thinly sliced at an angle

Handful mint and coriander leaves

1/3 cucumber, halved and thinly sliced

6 small wedges of lemon


  • Make the dressing by blending the mint and yoghurt together and season to taste, place in fridge until needed.
  • To make the super easy fritters, place all the ingredients, bar the oil into a food processor and blitz to form a thick paste/ batter. This can also keep in the fridge until required.
  • Heat the oil in a large suitable pan, place teaspoonfuls of the mixture into the hot fat, working in batches, fry for a couple of minutes or until golden, drain on kitchen paper.
  • Optional: To serve, arrange on plates a small salad of the spring onions, mint and coriander and divide the fritters amongst them, serve the dressing in small bowls if wanted and a wedge of lemon.

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