• 400g can of chickpeas, (drained and rinced)

• 2 large eggs

• 1 tbsp full-fat milk

• 4 tbsp plain flour

• 1 tsb baking powder

• Bunch spring onions, ( ½ chopped / ½ sliced lengthways)

• 4 tsp harissa

• 3 tbsp sunflower oil

• 2 courgettes (thinly sliced)

• 200g pack feta cheese (crumbled)

• Small bunch mint leaves

• 150ml natural yogurt (to serve)


1) Blitz half of the chickpeas in a food processor until smooth

2) With the motor running add the eggs and milk, then sift in the flour and the baking powder.

3) Process until you have a lump-free batter.

4) Fold in the whole chickpeas, and the chopped spring onions.

5) Season and add half the harissa.

6) Heat half the oil and fry the courgettes in batches until golden (keep warm in a low oven)

7) Heat a little more oil and cook 2 tbsps of portions of the fritter mix in batches, for a couple of mins, until you see bubbles appear, then flip over and cook on the other side until golden. (keep warm with the courgettes)

8) Toss together the courgettes, feta, mint, and sliced spring onions.

9) Divide between 4 plates and top each with 2 fritters, and a dollop of yogurt swirled with the remaining harissa.