Chickpea Fritters
Chickpea Fritters



  • 2 tbsp olive oil
  • 1 small onion, sliced
  • 1 tsp cumin seeds
  • 2 tsp ras-el-hanout spice mix or similar
  • 1 x 400g tin of chickpeas, drained
  • 85g wholemeal flour
  • 1 tsp baking powder
  • 2 eggs
  • Salt
  • Salads and chutneys, to serve
  • Preheat the oven to 200C. Heat the oil in a pan and gently fry the onion with a pinch of salt until softened. Stir in the spices, mix well, then pop the lot in a large bowl. Tip in the chickpeas and mash together with a fork.
  • Line a baking tray with paper. Add the flour, baking powder, and eggs to the chickpea mix, and once cool enough to handle, mix together well and spoon onto the baking tray in 6 piles, spacing them apart. Flatten the tops slightly, and drizzle with olive oil. Bake for 18 mins, or until set and golden. Serve with salads and chutneys. Nice!
30 mins
3 serving

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