1. Grab a large mixing bowl & add the chickpeas, salt, parsley & lemon. Using a masher or fork, give the chickpeas a little crush.
2. Next add the rest of the ingredients (except the leek) to the bowl & mix well with a spatula.
3. Place a large non-stick frying pan over a medium heat & add a little olive oil. When the pan is hot, spoon a couple of tablespoons of the batter into the pan, and using the back of the spoon form the batter into a rough circle. I tend to fry 3 fritters at a time.
4. Fry each fritter for 3-4 minutes on each side. Before flipping I lay a few pieces of the leek onto each fritter. The leek caramelises nicely, but its mainly to make them look a little fancy.
5. During cooking the fritters should fluff up & more or less double in thickness. Once fried & the fritters are golden, remove them from the pan & continue to cook until you’ve used up all the batter.
6. Alternatively if you don’t want to eat that many fritters right away, you can store the batter in a sealed container for up to 2 days in your fridge. I recommend serving the fritters with salad & a dip.