Iranian herb fritters

These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and extra herbs. If you want to make the tahini sauce then blitz together 50g tahini, 30g parsley, ½ crushed garlic clove, 2 tbsp lemon juice and ⅛ tsp salt. Once this is all in the blender, blitz for 30 seconds and pour in 125ml water. Holding back on the water allows the parsley to get really broken up and turns the sauce as green as can be. This sauce is lovely over all sorts of things – gr