Take a humble tin of chickpeas and make this tasty snack or add a couple of salads, some kumara fries and enjoy them as a delightful meal on the last of these warm evenings under the sun.
CHICKPEA AND CHORIZO FRITTERS RECIPE
Makes 12
420g tin chickpeas, drained
½ cup flour
2 cloves garlic, crushed
1 tsp ground cumin
½ cup roughly chopped parsley
½ cup roughly chopped coriander
1 Tbsp lemon zest
1 egg
½ tsp salt and pepper
1 chopped chorizo sausage
1 cup shredded spinach
Oil for cooking
Dipping sauce
½ cup Greek yoghurt
¼ cup aioli
1 Tbsp tahini
1 Tbsp lemon juice
- Into a kitchen processor place the chickpeas, flour, garlic, cumin, parsley, coriander, zest, egg, salt and pepper, blitzing until combined. Fold through the chorizo and spinach.
- For the dipping sauce, combine the yoghurt, aioli, tahini and juice in a small bowl.
- Heat a good dash of oil in a frying pan. Add tablespoons of mixture to the pan, cooking for 3 or 4 minutes each side. It will take 2 or 3 batches.
- Serve warm with the dipping sauce.
