Okra Fritters with Chickpea Almond Tarator


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 garlic cloves, crushed
  • ½ teaspoon salt
  • 75 g (3 oz) cooked chickpeas, puréed
  • 5 tablespoons tahini
  • 50 g (2 oz) ground almonds
  • 100 ml ( fl oz) light olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped coriander


    For the tarator, put the garlic and salt in a bowl and blend to a paste. Beat in the puréed chickpeas, tahini and ground almonds, then drizzle in the olive oil and lemon juice, stirring constantly. Add a little water to bring it to a dipping consistency and stir in the fresh coriander.

    Sift together the chickpea flour, bicarbonate of soda and spices, then stir in the chilli. Beat in enough warm water to form a batter that coats the back of a spoon. Season with salt and pepper.

    Heat some oil in a deep saucepan or deep-fat fryer to about 180°C/350°F. Dip the okra in the batter and fry in batches for about 4-5 minutes or until golden. Drain well on kitchen paper, sprinkle with coarse salt and serve with the tarator.