Chickpea fritters with bocconcini salsa

Serves 4

Ingredients:

1 x 15½oz (439g) can chickpeas, drained and rinsed

1 cup all-purpose flour

2 tbsp chopped flat-leaf parsley

1 tbsp chopped fresh mint leaves

1 garlic clove, crushed

¼ onion, finely chopped

2 carrots, coarsely grated

3 large eggs

1 tsp dukkah (see Cook’s Notes)

finely grated zest of 1 small lemon

2 cups olive oil, for frying

sea salt and freshly ground black pepper

½ bunch of watercress, for garnish

For the cherry tomato and bocconcini salsa

10 cherry tomatoes, halved

4 balls bocconcini (baby mozzarella) cheese, torn into pieces

1 tbsp olive oil

juice of ½ lemon

small handful of fresh chives, cut into ¾in (2cm) lengths

Method:

1 To make the fritters, put the chickpeas, flour, parsley, mint, garlic, onion, carrot, eggs, dukkah, and lemon zest in a bowl. Season with salt and pepper. Stir until the batter is mixed.

2 Pour the oil into a heavy wide frying pan over medium-high heat. Carefully spoon in the chickpea batter to make 4 large fritters. Be careful not to overcrowd the pan, and cook in batches if necessary. Fry the fritters for 4–5 minutes on each side until golden. Remove from the pan, and drain on paper towels.

3 To serve, combine the cherry tomatoes in a bowl with the bocconcini, the 1 tbsp olive oil, lemon juice, and chives. Toss gently to mix. Arrange a chickpea fritter in the center of each of 4 serving plates, and spoon the salsa over the top. Garnish each serving with watercress.

Cook’s Notes:

Dukkah is an Egyptian spice mixture made of ground toasted nuts and seeds, and usually includes sesame, coriander, and cumin seeds, as well as hazelnuts. Look for it at Middle Eastern supermarkets and gourmet food shops.

Chickpea fritters with bocconcini salsa