Chickpea Fritters with Coriander Chutney
By OcadoLife
Published on 28 April 2025
We’ve used ready-cooked split chickpeas (also known as chana dal) to make these moreish Chickpea Fritters with Coriander Chutney – saving a bit of time and effort. The fritters are a great way to use up leftover cooked veg, and you can experiment with whatever you have on hand. A vibrant chutney and salad add zippy freshness. Try stuffing the fritters, salad, chutney and chillies into baguettes for a delicious, easily transportable packed lunch.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 400g cooked chana dal
- ½ bunch salad onions, roughly chopped, plus 20g, sliced at an angle into 2cm lengths
- 100g coriander, roughly chopped
- 1½ tsp ground cumin
- 1 tbsp self-raising flour, plus extra for dusting
- 30g cooked carrots, cooled
- 40g cooked potatoes, cooled
- 30g cooked green beans, cooled
- ½ lime, juiced
- 1 small garlic clove, peeled
- 50ml olive oil, plus 1 tbsp
- ½ tsp sea salt flakes
- 20g dill, roughly chopped
- 100g radishes, trimmed and quartered
- 500ml sunflower oil, for frying
- 30g finger chillies (optional)
- 1 lemon, cut into wedges for squeezing (optional)
Method
Step 1
For the fritters, in a food processor pulse the chana dal, roughly chopped salad onions, 50g coriander, cumin and flour until finely chopped. Add the cooked carrots, potatoes and beans, ¾ tsp salt and a good grind of black pepper, and continue to pulse until combined and sticky. Roll into 12-14 balls, around 30-35g each, and set aside on a tray until ready to cook.Step 2
For the chutney, put 30g coriander in a food processor with the lime juice, garlic, 50ml olive oil, sea salt flakes and a good grind of black pepper; blitz until smooth. Transfer to a small bowl and set aside.Step 3
For the salad, combine the remaining 20g coriander in a mixing bowl with the sliced salad onion, dill, radishes, 1 tbsp olive oil, ½ tsp salt and a grind of black pepper; set aside.Step 4
When you’re ready to cook, heat the sunflower oil in a high-sided frying pan over medium-high heat. Sprinkle a little extra flour onto a plate and roll each ball in it before adding to the pan, shaking off the excess. Fry the fritters in 2 batches for 3-4 mins, turning once, until golden all over, taking care not to overcrowd the pan. Remove with a slotted spoon to a plate lined with kitchen paper. If you like, keep warm in the oven until all the fritters are ready.Step 5
Once all the fritters are cooked, drop the chillies (if using) into the hot oil and fry for 2-3 mins, until lightly blistered. Remove to drain on a plate lined with kitchen paper.Step 6
Arrange the salad and fritters on a platter and scatter over the chillies (if using). Spoon over a little chutney and serve the rest on the side, along with lemon wedges for squeezing over, if liked.