Chickpea Sweetcorn Fritters✨
INGREDIENTS
- 1 tin chickpeas, (drained but reserve the water)
- 2 tbsp water drained from the chickpea tin
- 150 g tinned sweetcorn
- 2 spring onions, (chopped)
- 40 g plain gluten free flour
- 1 tsp garlic paste
- 1 handful fresh coriander, (leaves and stalks)
- 1 lime, (juice only)
- 1 tsp chilli flakes
- 1 tsp cumin
- salt and pepper
- coconut oil, (for frying)
FOR THE DIP:
- 2 tbsp natural yoghurt
- 1 tbsp olive oil
- ½ tsp garlic paste
INSTRUCTIONS
- Add the chickpeas, spring onions, garlic paste, coriander, lime juice, salt, pepper, cumin and chilli flakes to a food processor and blitz. You want it fairy smooth but a few little chunks just adds to the texture.
- Turn the mixture out into a large bowl. Add the flour, chickpea water and sweetcorn and use your hands to bring the mixture together.
- Once combined, divide into eight portions and shape each one into a fritter, around ½ inch thick. I find it easiest to roll each piece into a ball and then squash it between my hands.
- Heat the coconut oil in a large pan and lay the fritters down on one side. Cook on a medium heat for approx 4-5 minutes. Gently flip them over and cook for another 4-5 minutes until they’re golden and crisp on each side.
- Mix the yoghurt, olive oil and garlic paste together in a bowl. Serve the fritters hot with the yoghurt on the side to dip.
