A recipe from the Good Food collection.
2 tablespoons canola oil
4 spring onions (scallions), sliced
2 garliccloves, chopped
600 g (1 lb 5 oz) tinned chickpeas, rinsed and drained
small cos (romaine) lettuce leaves, to serve
crusty bread, to serve
1. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add the spring onions and garlic and cook, stirring, for 1-2 minutes, or until the spring onion softens.
2. Put the chickpeas and spring onion mixture in a food processor. Process for about 2 minutes. Transfer to a bowl and mix in the egg. Using your hands, shape the mixture into six fritters.
3. Heat the remaining oil in a large non-stick frying pan over medium heat. Add the chickpea fritters and cook for 2 minutes on each side, or until golden. Drain on paper towels. Serve with lettuce and crusty bread.