Chickpea and Zucchini Fritters with Lemon Tahini Cream and Herb Salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a tray or oven-safe plate to keep the finished fritters warm.

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   2. In a large bowl, mash the cooked chickpeas with a fork or potato masher until you have a coarse mixture with some small chunks remaining.

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   3. Add the grated zucchini, red onion, garlic, chickpea flour, half of the parsley, half of the mint, ground cumin, smoked paprika, 4 g salt, 1 g black pepper, and 15 ml olive oil. Mix well until a compact batter forms. Let it rest for 5 minutes so the chickpea flour can absorb moisture.

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   4. Meanwhile, make the cream: in a small bowl combine the tahini, 30 ml lemon juice, water, maple syrup, 1 g salt, and 1 g black pepper. Whisk until smooth and pourable. Add a few extra drops of water if needed.

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   5. In another bowl, make the salad by combining the cucumber, radishes, arugula, the remaining parsley, the remaining mint, 15 ml olive oil, 15 ml lemon juice, and 1 g salt. Set aside.

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   6. Shape the chickpea and zucchini mixture into 8 evenly sized fritters, pressing them firmly so they hold together.

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   7. Heat a large nonstick skillet over medium heat with the remaining 15 ml olive oil. Cook the fritters in batches for 3 to 4 minutes per side, until golden and firm.

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   8. Transfer the cooked fritters to the tray and keep them in the oven at 200 °C / 400 °F for 5 minutes to ensure they are hot in the center.

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   9. Serve the hot fritters over or alongside the lemon tahini cream. Add the cucumber, radish, and arugula salad on the side, and finish with the toasted sesame seeds on top.

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    10. Serve immediately to enjoy the contrast between the crisp fritters, silky cream, and fresh herb salad.