Chickpea and corn fritters

Ingredients

• 2 cans chickpeas (or 200 g dried chickpeas, cooked)
• 2 cans corn
• 4 garlic cloves, peeled and finely chopped
• 2 zucchinis, grated
• 100 g chickpea flour (or regular flour)

Central American spice mix

• 1 tsp paprika
• 1 tsp cumin
• ½ tsp thyme
• ½ tsp chilli flakes
• ¼ tsp cayenne pepper
• ¼ tsp oregano
• ½ tsp salt
• Pepper to taste

Steps

1. Preheat the oven to 200 °C.
2. Grate the zucchinis and squeeze out the water in a colander.
3. Put the chickpeas in a bowl and mash with a potato masher.
4. Add the corn, zucchinis, garlic, chickpea flour, spice mix, and salt.
5. Season with pepper.
6. Shape into fritters and place on a baking sheet.
7. Drizzle a little coconut oil over them before baking.
8. Bake for 15–20 minutes, flipping halfway through.
9. Serve with cucumber salad and tzatziki.