Chickpea and Feta Fritters

These also make a great breakfast or brunch served with bacon and eggs — or serve with a salad as a starter. Smaller ones are good as a canapé with a dollop of pesto or tapenade, and they make good picnic food. I’ve used pre cooked pulses to save time, but you could cook them from scratch if you want. The result will be a little better, but will take up to 12 hours more, once you’ve soaked and cooked the chickpeas.


  • 2 × 300 g (10 ½ oz) cans chickpeas, rinsed and drained
  • 1 large egg
  • 100 ml (3 ½ fl oz) thick yoghurt
  • 2 tablespoons tahini paste
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons cornflour
  • 150 g (5 oz) feta, cut into ½ cm (¼ in) cubes or roughly crumbled
  • 4 spring onions, finely sliced
  • oil or butter for frying


Place three-quarters of the chickpeas in a food processor with egg, yoghurt, tahini, salt, baking powder and cornflour. Purée to a coarse paste. Place in a bowl and mix in remaining chickpeas, feta and spring onions. Stand for 15 minutes. Heat a little oil or butter in a frying pan and dollop in spoonfuls of mixture. Cook over a moderate heat until golden, then gently flip over and cook until just set. Remove to a plate. (These fritters are very soft and can break if flipped too soon, so handle them gently and only flip when almost set.)