Lamb and Chickpea Fritters
Lamb and Chickpea Fritters



  • 600g tinned chickpeas, drained
  • 1 egg
  • 250g lamb mince
  • 1 tsp each of cumin and coriander
  • ¼ tsp cinnamon
  • 3 crushed garlic cloves
  • 1 red chilli, chopped
  • ¼ pack coriander leaves, chopped
  • 1 tbsp olive oil
  • Flatbreads and salads, to serve
  • Chuck the chickpeas and egg into a food processor, and whizz until a chunky purée is achieved. Spoon into a bowl, and add the mince, spices, garlic, chilli, and coriander, then season well, stir, and shape into 12 fritters.
  • Heat the oil in a non-stick pan and cook the fritters in batches for about 4 mins on each side, or until crisp on the outside and completely cooked through. Drain on kitchen paper, and serve with flatbreads, salad, and a yoghurt dip. Nice!
20 mins
4 serving

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