Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Makes: 10–12 fritters

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

Fritters

  • 1 x 400g tin chickpeas, drained
  • 150g frozen peas, defrosted
  • 65g gram flour
  • 35g pumpkin seeds
  • 35g sunflower seeds
  • 1 tsp ground cumin
  • Zest of 1 lemon
  • Small bunch parsley, finely chopped
  • Small bunch mint, finely chopped
  • 2 spring onions, finely sliced
  • 2 tbsp olive oil, for frying
  • Sea salt and black pepper

Lemon Tahini

  • 2 tbsp tahini
  • Juice of 1/2 lemon
  • 2–3 tbsp water
  • Pinch of sea salt

To serve

  • Extra herbs
  • Lemon zest
  • Pinch of chilli flakes (optional)

Method

  1. Toast the pumpkin and sunflower seeds in a dry frying pan for 2–3 minutes until fragrant. Set aside to cool.
  2. In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt until smooth and creamy. Set aside.
  3. Roughly mash the chickpeas in a large bowl, lightly crushing some of the peas at the same time to help bind the mixture while leaving plenty of texture.
  4. Add the gram flour, toasted seeds, cumin, lemon zest, parsley, mint and spring onions. Season well with salt and pepper and mix thoroughly. If the mixture feels too soft, add another tablespoon of gram flour.
  5. Shape into 10–12 fritters.
  6. Heat the olive oil in a large non-stick frying pan over a medium heat. Cook the fritters for 3–4 minutes on each side until crisp, deeply golden and heated through.
  7. Serve warm with the lemon tahini drizzled over the top and finish with extra herbs, lemon zest and a pinch of chilli flakes if you like.

Tip

These are brilliant made ahead and will keep in the fridge for up to 3 days. They’re delicious cold in wraps, lunchboxes or packed up for a summer picnic.