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- Step 1
Place the chickpeas in a large bowl and use a potato masher or fork to coarsely mash. Add the carrot, fennel, parsley, flour and egg, and stir until well combined. Season with salt and pepper.
- Step 2
Heat the oil in a large non-stick frying pan over medium-high heat. Spoon eight 60ml (1/4 cup) portions of batter around the edge of the pan and flatten slightly. Cook for 3-4 minutes each side or until golden brown and cooked through.
- Step 3
Divide fritters among serving plates and garnish with the extra parsley. Serve immediately.
Roast chicken with herb butter
Leftovers: Use the parsley in roast chicken with herb butter.