Vegetable and chickpea flour fritters

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 200 g chickpea flour
• 250 ml water
• ½ tsp baking powder
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• ½ tsp garlic powder
• 1 tbsp lemon juice
• 1 courgette
• 1 leek stalk
• 1 onion
• 1 carrot
• 6 coriander sprigs
• 1–2 tbsp olive oil for the pan
• Salt and pepper to taste

Step-by-step method

1. Wash the vegetables. Grate courgette and carrot, thinly slice leek and chop onion and coriander.
2. Mix chickpea flour, baking powder, nutritional yeast, turmeric, garlic powder, salt and pepper in a bowl.
3. Whisk in water and lemon juice until smooth. Fold in all the vegetables and coriander.
4. Heat a non-stick pan with a thin film of oil. Add 1–2 tablespoon portions and flatten their centres.
5. Cover and cook over medium-low heat for about 2–3 minutes per side. The centres should be firm with no raw batter.
6. Repeat in batches until all the batter is used. Serve about 3 fritters per person with tomato rice and salad.