Spiced chickpea and vegetable fritters recipe

Up your healthy eating game with these mouthwatering fritters made with quinoa bread crumbs, chickpeas and vegetables. These golden-brown delights include a zingy blend of spices. Recipe developed by nutritionist Faye James.

Ingredients to make spiced chickpea and vegetable fritters recipe

400g  chickpeas, cooked

60g quinoa breadcrumbs

2 tablespoons tahini paste

1 large egg

1 teaspoon ground coriander

1 teaspoon ground cumin

1 carrot, grated

3 spring onions, chopped

Coconut, Greek or natural yoghurt, red cabbage and carrot slaw, to serve

Method to make spiced chickpea and vegetable fritters recipe

Blitz half the chickpeas in a food processor with tahini, breadcrumbs, egg and spices.

Remove blade and stir through carrot, spring onions and remaining chickpeas.

Shape into four patties and shallow fry in olive oil for about 5 minutes each side.

Serve with red cabbage and carrot slaw and drizzle on yoghurt.

Citro food tip

While this recipe includes carrots and spring onions, feel free to add even more vegetables to the mix (if you add too many, you may need to add an extra egg or breadcrumbs to bind the fritters together). Consider adding finely chopped spinach or kale, capsicum, or grated zucchini. By bulking up your patties with extra vegetables, you'll create a more nutrient-dense and satisfying meal.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.