Chickpea fritters with courgette salad

Ingredients

• 400g can chickpea, drained and rinsed
• 2 large egg
• 3 tbsp full-fat milk
  
• 4 tbsp plain flour
• 1 tsp baking powder
  
• bunch spring onions
  
  , ½ chopped, ½ sliced lengthways
• 4 tsp harissa
  
• 3 tbsp sunflower oil
  
• 2 courgette
  
  , thinly sliced
• 200g pack feta cheese, crumbled
• small bunch mint
  
   leaves
• 150ml pot natural yogurt, to serve

  Method

  1. Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
  2. Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
  3. Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.
  4. Source: bbcgoodfood.com