I make these veg fritters often when I want to use up fresh veg. It’s a simple batter of chickpea flour (gram flour) salt, pepper and mixed seeds. Use whatever veg you have on hand, and season it how you like it.
If you can’t easily buy chickpea flour, you can either grind your own flour using a high-speed blender, or use a different flour. Lentil flour is a good option, but don’t use coconut flour as it won’t hold together.
Veg fritters ingredients
- 1 cup chickpea flour
- 1 tablespoon mixed seeds
- Pinch salt
- Black and white pepper (as much as you like)
- 1 teaspoon garlic powder.
- Enough water to make a sticky paste
- Cooking oil for frying – coconut oil is a good choice.
Veg of choice, finely chopped – whatever you like, you could also use apple and pear.
Chop all of the veg into small pieces roughly the same size, you want it all to cook at the same time. In the video I am using spring onions/scallions, chives, carrots, red cabbage and leeks.
In a small bowl, mix the chickpea flour with the other dry ingredients with a little bit of water, until you make a good paste.
Stir in the veggies.
Place spoonful of mixture into frying pan containing a small amount of hot oil. Flip over when browned. Drain on kitchen paper to absorb excess cooking oil.
Tahini paste recipe.
The tahini paste is very simple. Use a tablespoon of pure tahini paste straight out of the jar and slowly mix in the juice of 2 limes or lemons. Don’t panic, keep stirring until the juice blends into the paste. Add a little sea salt. You can also add chopped fresh herbs or some spices like cumin, but I like to keep it simple.
The flavour combinations are endless!