Chickpea and Feta Fritters

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.