Ingredients

• 1 zucchini (courgette) approx 280g - 10oz
• 1 tin of chickpeas 400g - 14oz
• 3 Spring onions (green onions)
• 1 garlic clove
• 2 eggs
• 60g - ½ cup self raising flour (sifted)
• 2 tsp curry powder
• ¼ cup milk
• ¼ cup olive oil
• 2 tbsp Greek yoghurt
• 1 tbsp tahini
• 1 lemon
• 1 tsp of salt

Steps

• Step 1

  Grate the zucchini.

• Step 2

  Open the tin of chickpeas and drain using a sieve.

• Step 3

  Chop the spring (green) onion.

• Step 4

  In a large mixing bowl, combine the above the grated zucchini,  chickpeas with spring onion, add grated garlic,  add salt,  add the curry powder and set aside.

• Step 5

  In another mixing bowl, add your flour, the two whole eggs, the curry powder. Add the milk and combine using a whisk until smooth.

• Step 6

  Pour your batter into the zucchini mixture and mix very thoroughly.

• Step 7

  In a frying pan, heat the olive oil on medium heat.  Add one large spoonful of mixture and flatten in frying pan.  Cook for approx. 3 mins each side or until golden.

• Step 8

  In a small bowl, mix the tahini and yoghurt.

Little Tips

You can prepare these in advance, just reheat in hot oven on a baking tray or very low heat in a frying pan. Add mint for a fresher taste. Tahini is a paste made from ground sesame seeds.