chick pea fritters

chick pea fritters


2 x 440g cans of chickpeas drained and rinsed
4 x carrots grated
1 x bunch coriander chopped
200 grams of goat’s fetta crumbled
4 eggs
½ cup wholemeal spelt flour
2 teaspoons of baking powder
Sea salt and cracked black pepper to season
Vegetable oil for shallow frying
1 cup of goat or sheep yoghurt
10 mint leaves


Place chickpeas in a bowl and mash lightly with potato masher, add grated carrot, coriander and fetta and mix well. Add eggs, flour, baking powder, salt and pepper and mix well. Drop spoonful’s into heated oil in a non-stick pan, cook until golden, turn and cook the same on the other side, drain on absorbent paper and serve with the minted yoghurt. To make minted yoghurt chop up the mint leave sand stir through the yoghurt.

Adapted from a Donna Hay recipe in simple dinners