I never would have thought to grate halloumi to hold fritters together, which is just another reason why Donna Hay is so good at what she does! Borrowed from her book, ‘One Pan Perfect’, these have a lot of ingredients but I promise that it’s still an easy recipe, and of course, super delicious…on their own or with absolutely anything – enjoy!
1 can (398 mL) chickpeas, rinsed and drained well
~3 c. (390 g) grated cauliflower
250 g halloumi, grated
1/2 c. EACH chopped fresh mint AND chopped parsley – this is about 26 grams each if you’re weighing
1 t. turmeric AND 1 T. lemon zest
2 T. EACH honey AND chia seeds
1/2 t. salt AND freshly ground pepper
olive oil for brushing (I used olive oil spray)
1 c. thick (Greek) plain yogurt
1/2 t. cumin AND 1 T. freshly squeezed lime juice
Preheat the oven to 400, line a large baking sheet with parchment and set out all of your prepped ingredients. In a large bowl, use a potato masher to lightly mash the chickpeas and then add in the remaining ingredients, cauliflower thru salt and pepper. Stir well to combine and then divide into 1/4-cup handfuls, evenly distribute them onto your prepared pan, and then shape or press each into a patty. I found it easiest to fill the pan with 15 and move a titch around as needed to result in 15 nicely sized patties.
Brush or spray each with olive oil and then bake for about 25 minutes until crispy around the edges and golden. As the fritters are cooling for a bit, stir together the yogurt dip ingredients and have it ready to serve with. Fritters are terrific with a salad or just on their own for a lovely lunch or hearty appetizer.