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