Ref: 203
Heading: Starters & Soups
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
300 g
Canned Chickpeas - drained weight
180 ml
Coconut water
160 g
Gram flour
100 g
Tofu blended paste
4 Spring onions, finely sliced
3 tbsp
Rapeseed or vegetable oil for frying
1/2 tsp
Ground turmeric
1/2 tsp
Mild curry powder
0.5 g
Salt
Cucumber Salad
160 g
Cucumber, thinly sliced
2 tbsp
Lime juice
1 tbsp
Rapeseed or vegetable oil
12 g
Ginger fresh finely grated
1 tbsp
Rice wine vinegar
1 tsp
Caster sugar
1 tsp
Nigella seeds
Dressing
60 ml
Olive oil
40 g
Tahini
2 tbsp
Lemon juice
1/4 tsp
Salt
Garnish
sprinkle
Mint leaves chopped
2 Large mild green chilli, thinly sliced
Method
Step 1
Crush drained chickpeas & mash with a fork or potato masher in a bowl, add the rest of the main ingredients less oil for frying & mix well.
Step 2
Make cucumber salad, add all salad ingredients in a bowl, mix well & leave to st& for 15 min before serving.
Step 3
Blend or whisk all dressing ingredients together & set aside.
Step 4
Heat a frying pan on med heat & add oil, add Tbsp spoonful's of Chickpea fritter mix on pan & fry for 3 mins then turn, cook until light brown on both remove & keep warm wile cooking the rest.
Step 5
Plate up an equal number of fritters, add cucumber salad & dress with Tahini dressing, then add garnish.
Suggestion & Tips
Keep Chickpea liquid, this is called Aquafaba & is used to make vegan mayo as well as other processes. It can be frozen.