Name: Tasty chickpea fritter pita pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 400g cans canned chickpeas, rinsed, drained; 1/2 bunch each fresh mint and parsley, leaves picked; 1 small onion, grated; 1 teaspoon cumin seeds; 1 egg; 2 tablespoon plain flour; oil for shallow-frying; 4 pita bread pockets, halved; 1 large carrot, peeled into ribbons; greek yoghurt, lemon wedges to serve

Tasty chickpea fritter pita pockets

Versatile chickpeas become flavour-packed fritters thanks to this quick and easy chickpea recipe. A great vegetarian meal the whole family will enjoy

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 400g cans canned chickpeas, rinsed, drained

1/2 bunch each fresh mint and parsley, leaves picked

1 small onion, grated

1 teaspoon cumin seeds

1 egg

2 tablespoon plain flour

oil for shallow-frying

4 pita bread pockets, halved

1 large carrot, peeled into ribbons

greek yoghurt, lemon wedges to serve

Method

1.In a food processor, combine chickpeas, half the mint, parsley, onion, cumin seeds and egg. Process to form a paste, then add flour, pulsing to combine.

2.In a large frying pan, heat oil on high until a small piece of mixture sizzles as soon as it is added.

3.Working in three batches, spoon heaped tablespoons of mixture into oil. Fry for 3-4 minutes, flattening slightly and turning until golden and cooked through. Drain on a paper towel.

4.Serve fritters in pita bread pockets with carrot ribbons, remaining mint leaves and a dollop of Greek yoghurt. Accompany with lemon wedges.

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