Directions

1. Peel the carrots, grate them coarsely and set them aside.
2. Peel and roughly chop the garlic, then rinse, dry, and chop enough coriander to give 6 tablespoons.
3. Drain and rinse the chickpeas and put them into a food processor with the garlic, coriander, and both ground spices. Process to a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
4. Heat the oil in a frying pan and divide the mixture into 8 fritters. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
5. Serve in buns with salad.

Variation: Try making the fritters smaller and serve them as a snack or a side dish accompanied by red onion relish (see recipe above), or with your favorite chutney.

Nutrients per serving: calories 464, carbohydrate 66g (including sugar 12g), protein 21g, fat 14g (saturated fat 2g), a good source of vitamins A, B group, and E.