Serve vegetarian chickpea and zucchini fritters with creamy cucumber raita and crunchy apple salad for a delicious lunch or dinner.
- Combine the flours, cumin, turmeric and bicarb in a large bowl. Make a well in the centre. Add the garlic, egg, Jalna and 1/4 cup (60 ml) cold water and whisk until just smooth.
- Stir in the zucchini and chickpeas and season with salt and pepper.
- Heat about 1/2 cm of oil in a large, deep frying pan. Drop 1/4 cupfuls of mixture into the pan in batches, leaving room for spreading. Cook 1-2 minutes or until golden, then flip and cook the remaining side. Drain on paper towel and keep warm. Repeat with remaining mixture.
- Meanwhile to make the raita, combine all the ingredients in a small bowl. Mix well and season with salt and pepper.
- To make apple salad, combine all ingredients in a large bowl. Squeeze the lemon juice over and toss to combine.
- Divide the fritters between serving plates. Top with a dollop of raita and some apple salad on the side.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set