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.