Chickpea Fritters With Courgette Salad
Fluffy chickpea fritters with a kick of harissa, paired with golden courgettes and tangy feta cheese, all topped with a refreshing mint yogurt sauce. This vibrant dish brings together flavors and textures for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- 400g can chickpeas , drained and rinsed
- 2 large eggs
- 3 tbsp full-fat milk
- 4 tbsp plain flour
- 1 tsp baking powder
- bunch spring onions , ½ chopped, ½ sliced lengthways
- 4 tsp harissa
- 3 tbsp sunflower oil
- 2 courgettes , thinly sliced
- 200g pack feta cheese , crumbled
- small bunch mint leaves
- 150ml pot natural yogurt , to serve
Instructions
- Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
- Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
- Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 417 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.8 milligram of sodium
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