Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
19 Ingredients
Number of servings
4
- 400grams chickpeas, drained
- 100grams plain flour
- 2tablespoons fresh flat-leaf parsley, chopped
- 1tablespoons fresh mint leaves, chopped
- 1 clove garlic, crushed
- 1/4 onion, finely chopped
- 2 carrots, grated
- 3 eggs
- 1tablespoons dukkah
- 1 small lemon, grated zest
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 cup olive oil, for frying
- 10 cherry tomatoes, halved
- 4 balls bocconcini cheese, roughly torn
- 1tablespoons olive oil
- 1/2 lemon, juice only
- 1 handfull small fresh chives, cut into 2cm lengths
- 1/2 bunch watercress, to garnish
Method
Step 1 of 3
To make the chickpea fritters, put the chickpeas, flour, parsley, mint, garlic, onion, carrot, eggs, dukkah, and lemon zest in a bowl. Season with salt and black pepper. Stir through gently until the batter is well mixed.
Step 2 of 3
Pour the olive oil into a wide heavy frying pan over a medium-high heat. When the oil is hot, 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 kitchen paper.
Step 3 of 3
To serve, put the cherry tomatoes in a bowl with the bocconcini, extra 1 tablespoon of olive oil, lemon juice, and chives. Toss gently. Arrange a chickpea fritter in the centre of each of 4 serving plates. Spoon the cherry tomato and bocconcini salsa over the top. Garnish each serving with a little of the watercress, and serve immediately.
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