Simple and quick, these are perfect for a light lunch, or as a casual appetizer. You can also experiment a little, by adding in or substituting your favourite herbs or spices. Corn and little chunks of chorizo are a delicious alternative to the chickpeas.
In a dry frying pan, gently fry the cumin seeds over a medium heat until aromatic. Pound ½ of them to a powder using a pestle and mortar, and keep the other ½ to one side.
In a bowl, combine together the ground cumin, chilli flakes, yogurt, maple syrup and a good pinch of sea salt. Set to one side.
Place the flour and baking powder in a large bowl, slowly whisk in the rice, soy or dairy milk and beaten egg, until well combined with no lumps. Add in the chickpeas, red onion, almost all of the herbs, remaining cumin seeds, ¾ teaspoon sea salt and a few grindings of black pepper. Stir together to combine.
Place 1 tablespoon of olive or vegetable oil in a large, non-stick frying pan and set over a medium-high heat. Once hot, add 2 level tablespoons of batter for each fritter and flatten into little rounds. Fry in batches, without overcrowding the frying pan, for about 5 minutes, turning once, until they are golden brown and cooked through.
To serve, pile the fritters up on individual plates and scatter over the sliced spring onions and extra parsley. Serve with a green salad. Finally, drizzle over some extra virgin olive oil. Spoon the set-aside yogurt mixture over the top or serve it in a bowl on the side.
Yield: 4 Servings
2 teaspoons cumin seeds
½ teaspoon dried chilli flakes
250 g soy or Greek yogurt
1 tablespoon pure maple syrup
120 g spelt flour (white or wholegrain)
½ teaspoon baking powder
170 ml rice, soy or dairy milk
1 egg, lightly beaten
400-g can chickpeas, drained and rinsed
100 g red onion, finely chopped
1 small handful fresh flat-leaf parsley, finely chopped
1 small handful coriander, finely chopped
olive or vegetable oil, for frying1
spring onion, finely sliced diagonally
extra virgin olive oil, for drizzling