Chickpea Fritters w/ Coconut Yoghurt Tzatziki and Greens Salad

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SERVES UP TO FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

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Ingredients

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FOR THE CHICKPEA FRITTERS

1 CAN CHICKPEAS, DRAINED AND RINSED

2 GARLIC CLOVES, MINCED

THUMB SIZE PIECE GINGER, GRATED

200ML COCONUT WATER

2 EGGS, OMIT FOR VEGAN OPTION OR USE FLAXEGG

1 LIME, JUICED

2 STALKS SPRING ONION, FINELY CHOPPED

HANDFUL DLL, FINELY CHOPPED

50G BLANCHED ALMOND MEAL

100G BUCKWHEAT FLOUR, OR ANY FLOUR

1 TSP TUMERIC

2 TSP CURRY POWDER

SALT & PEPPER

SPLASH OF RICE WINE VINEGAR, OPTIONAL

FOR THE COCONUT YOGHURT TZATZIKI

2 TBSP COCONUT YOGHURT

1/4 CUCUMBER, FINELY CHOPPED

1 TSP DILL, FINELY CHOPPED

1/2 LEMON, JUICED

SALT & PEPPER

FOR THE GREENS SALAD

1/2 COS LETTUCE, ROUGHLY CHOPPED

1/2 CUP SPINACH

1/2 CUCUMBER, DICED

HANDFUL MINT & CORIANDER

1 STALK SPRING ONION, FINELY CHOPPED

OLIVE OIL, LIME JUICE, SALT & PEPPER, TO TASTE

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Utensils

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FRY PAN

SHARP KNIVES

GARLIC MINCER

WHISK OR FORK

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Method

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1. EMPTY YOUR STRAINED CHICKPEAS INTO A MIXING BOWL AND ROUGHLY MASH WITH A FORK

2. ADD YOUR ALMOND MEAL, FLOUR OF CHOICE, ALONG WITH THE SPICES, SALT & PEPPER TO THE BOWL AND MIX TOGETHER

3. CREATE A WELL IN THE CENTRE AND ADD EGGS. GRADUALLY WHISK INTO MIXTURE

4. BEGIN GRADUALLY ADDING THE COCONUT WATER AND STIRRING UNTIL YOUR MIXTURE IS THE CONSISTENCY OF A PANCAKE BATTER

5. ADD ALL OTHER FRITTER INGREDIENTS TO BOWL AND MIX TOGETHER. SET ASIDE

6. PLACE ALL TZATZIKI INGREDIENTS IN A SMALL BOWL, MIX TOGETHER AND SET ASIDE IN FRIDGE

7. MIX ALL SALAD INGREDIENTS IN A MEDIUM SIZED BOWL AND SEASON TO LIKING

8. HEAT A FRY PAN OVER MEDIUM HEAT AND ADD SPOONFULS OF BATTER TO A DISC SIZE

9. COOK FOR 2-3 MINUTES OF EACH SIDE OR UNTIL CRISPY

10. SERVE FRITTERS WITH SALAD, TZATZIKI AND FRESH LIME

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