This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Place the mashed chickpeas in a bowl with the grated pumpkin, spring onions, coriander, flour, eggs, sweet chilli sauce and ground spices. Mix until the fritter batter is well combined and season to taste.
2.Heat a little oil in a non-stick frying pan over a medium-high heat. Place quarter-cup portions of the fritter mixture in the pan, pressing them down with a spatula to flatten them a little.
3.Cook the fritters for 3 minutes on each side, or until they are golden brown. Serve the fritters hot with a dollop of the natural yoghurt mixed with chopped mint.