INGREDIENTS

• 2 cloves garlic, crushed
• 1⁄2 large cauliflower or 1 small (stems & leaves)
• Handful fresh herbs (coriander, parsley, basil)
• 1 c chickpea (besan) flour
• 2 tsp baking powder
• 1 tsp sea salt
• 3 tsp dried spices (see my Spice Blend below)
• 1 c water
• 1 tbsp coconut oil

SPICE BLEND

• 1 tsp each ground coriander, cumin & turmeric
• 1⁄4 tsp each ground cinnamon & ginger (optional)
• pinch chilli flakes / powder (optional)

TO SERVE

• Avocado, coconut yoghurt, relish, sesame seeds, fresh herbs

Takes 15 mins | Serves 3-4

METHOD

1. In a food processor, blitz the garlic til fine. Then add cauli & fresh herbs and blend until they're finely chopped (but not pureed to a mush).
   
   
2. Add the chickpea flour, baking powder, salt, spices and water. Blend on low to combine (making sure there are no lumps of flour left).
   
   
3. Heat the coconut oil in a pan to medium heat, then fry 1/4 cup scoops of the mixture for 3 minutes each side, until bubbles appear and they start to look dry on top, then flip and cook the other side until golden.
   
   
4. Stack up, serve with your choice of toppings, and enjoy!
   
   
5. This miraculous recipe uses chickpea flour to create the perfect light and fluffy fritter, without the eggs, white flour, or dairy. Quick and easy mid-week dinners? Sorted.