Chickpea Fritters with Warm Salsa

Fritters:

1. Give the chickpeas a quick spin in the food processor. They should not be puréed, just slightly mashed.

2. Add all the ingredients to a large bowl and stir together.

3. Set the mixture a side and let thicken for 20 minutes.

4. Shape the fritters, approximately 12 cm in diameter and 85 g per fritter.

5. Fry the fritters in oil over medium heat for 2–3 minutes per side until golden and cooked through.

Cucumber Raita:

1. Mix cucumber, yogurt, and raita spice mix

2. Keep the sauce cold.

To serve:

1. Warm up the Salsa Roja.

2. Serve the chickpea fritters with cucumber raita, warm salsa and green salad.