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Gaz Oakley's Chickpea Fritters

Gaz Oakley’s Chickpea Fritters

To kick off veganuary Gaz Oakley has created delicious plant-based recipes to make you drool! If you’re looking for a light, easy and comforting meal then why not try out these delightful chickpea fritters. Either follow this recipe or head over to Gaz’s YouTube channel and cook along!

 

20 mins

4 people

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INGREDIENTS

1 tsp of Sea Salt
Handful of fresh parsley, chopped fine
Juice and Zest of one lemon
2 tbsp of Tahini
1 cup/85g of Cooked Spinach chopped roughly
1 cup/250 ml of plant milk
1 1/2 cups of self raising flour
1/2 tsp of baking powder
3 tbsp chia seeds
Pinch of sea salt and pepper
2 tbsp capers, chopped fine
1 Chilli finely chopped
1 leek finely chopped
2 tbsp of Olive Oil, for frying Mr

METHOD

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.

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Chickpeas
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Italian Extra Virgin Olive Oil (1L)
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Mr Organic product

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