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Broad Bean Fritters with a Coconut

Tzatziki Dip

1 tbsp olive oil
100g broad beans
1 garlic, crushed
2 onions, roughly diced
2 tbsp nutritional yeast
50g chickpea flour
1 tsp baking powder
1 tsp salt
25g mixed fresh
or dry herbs (I used fresh)

Coconut tzatziki
100ml coconut yoghurt
1/2 lemon juice
1/4 Cucumber, diced
1 garlic, crushed
15g mint, sliced
1 tbsp of olive oil
Pinch of Salt

ves 4

1. Bring water to the boil and cook the broad beans for 3-4 minutes. Drain and place under cold water to ensure they stop cooking.

2. Chop up the onions and garlic and place them in a frying pan with the olive oil and fry them off until they are light in colour.

3. Mix the broad beans, onions and garlic, nutritional yeast, baking powder and salt in a Magimix.

4. Place all the ingredients in a mixing bowl, add the chickpea flour and fresh/dried herbs.

5. The mixture is sticky, so wash your hands before making small balls. Do as many balls as you can with your mixture and place them on a baking tray, press them down to make them flat.

6. With a pastry brush, brush some olive oil over each fritter. Bake in the oven for 10 minutes and then turn them over for another 10 minutes.

7. To make the tzatziki dip, place all the ingredients in a bowl and mix.

8. You can eat these fritters hot or cold AND you can freeze them!

Allergens: None

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