These chickpea fritters are baked in the oven so there’s no messy frying and you can get any other parts of the meal ready while they cook. Plus they are a great way to eat more pulses and get a ...

In a bowl add your tinned butterbeans or chickpeas, sprinkle with the salt and mash with your hands or a potato masher until ...

The versatility of chickpea flour (also known as garbanzo bean flour) is virtually unmatched. Capable of making its way into hot beverages, cauliflower wings, and vegan fritters (among others ...

Picture the scene: you’re strolling down a sunny street in Palermo, Sicily’s capital, when you smell the familiar scent of a street vendor’s sizzling panelle, aka chickpea fritters ...

Use your hands to form a golf ball size ball of the chickpea mixture and place in the pan, patting it down to form a pattie shape. Repeat to fill the pan. After 5 minutes, flip the fritters then ...

Drain chickpeas and place in a large bowl ... In a large bowl, combine zingy mayo ingredients. Serve alongside fritters.

Pour the batter onto a hot pan and cook until soft and fluffy. Crispy on the outside and soft on the inside, these chickpea fritters are full of flavour and protein, making them a satisfying breakfast ...

Add the zucchini and chickpeas to egg mixture and mix to combine ... Keep warm while you cook the remaining batter — you should make 12 fritters. Serve fritters with a green leaf and tomato ...