Ingredients
- 250g beans, split in half lengthways if too thick
- 1 heaped tsp of ground turmeric
- 1 level tsp ground cumin
- 1 tbsp black onion seeds
- 2 tbsp finely chopped fresh parsley
- salt and freshly milled black pepper
- 200g chickpea flour
- 1 heaped tsp baking powder
- 100mls sparkling water, roughly
- For the Dip
- 25g salted anchovies, pasted
- 4 tbsp mayonnaise
- 4 tbsp chopped black olives
- pepper
Method
- Pre-heat the vegetable oil to 175°C.
- Place the beans, spices, coriander, salt and pepper into a large bowl and mix well.
- Add the baking powder to the flour and mix well, then add to the spices.
- Add enough sparkling water to mix the bean mix to a wet, soft mixture. The mixture must not be runny.
- Pull off lumps the size of a small walnut, it’s quite nice to see the onion coming out of the batter.
- Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
- Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
- Drain well then place into a bowl.
- Serve the hot fritters with the dip.
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