100g chickpea flour
2 free-range eggs, whisked
Large pinch smoked paprika
½ tsp toasted cumin seeds
1 tsp toasted black onion seeds (nigella)
1 tsp chicken bouillon granules
½ tsp turmeric
1 tsp curry powder
8g salt
8 turns black pepper
2 spring onions, thinly sliced
2 courgettes, coarsely grated & squeezed dry
1 carrot, coarsely grated
1 red onion, thinly sliced
1 tsp fresh ginger, chopped
1 tsp parsley, chopped
Few sprigs dill, lightly chopped
Olive oil (for mixing + tray)
250g natural yogurt
4g salt
2g smoked sweet paprika
1g cayenne pepper
8 turns black pepper
1 red onion, finely diced
4 spring onions, sliced on the bias
1 tbsp coriander, chopped
30ml lime juice
Zest of 2 limes
3g espelette or red pepper flakes
Preheat oven to 180°C.
Mix chickpea flour with spices, bouillon, salt, and pepper.
Add vegetables and eggs, mixing well. Stir in a little oil, then fold through herbs last.
Line a baking tray with parchment and lightly oil it.
Spoon 8–12 neat mounds of batter onto the tray.
Bake 20 mins until golden and set.
Mix yogurt with salt and strain overnight in muslin to thicken.
Stir in paprika, cayenne, pepper, onions, coriander, lime juice, zest, and espelette. Adjust seasoning to taste.
100g chickpea flour
2 free-range eggs, whisked
Large pinch smoked paprika
½ tsp toasted cumin seeds
1 tsp toasted black onion seeds (nigella)
1 tsp chicken bouillon granules
½ tsp turmeric
1 tsp curry powder
8g salt
8 turns black pepper
2 spring onions, thinly sliced
2 courgettes, coarsely grated & squeezed dry
1 carrot, coarsely grated
1 red onion, thinly sliced
1 tsp fresh ginger, chopped
1 tsp parsley, chopped
Few sprigs dill, lightly chopped
Olive oil (for mixing + tray)
250g natural yogurt
4g salt
2g smoked sweet paprika
1g cayenne pepper
8 turns black pepper
1 red onion, finely diced
4 spring onions, sliced on the bias
1 tbsp coriander, chopped
30ml lime juice
Zest of 2 limes
3g espelette or red pepper flakes
Preheat oven to 180°C.
Mix chickpea flour with spices, bouillon, salt, and pepper.
Add vegetables and eggs, mixing well. Stir in a little oil, then fold through herbs last.
Line a baking tray with parchment and lightly oil it.
Spoon 8–12 neat mounds of batter onto the tray.
Bake 20 mins until golden and set.
Mix yogurt with salt and strain overnight in muslin to thicken.
Stir in paprika, cayenne, pepper, onions, coriander, lime juice, zest, and espelette. Adjust seasoning to taste.
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