Step 1

Preheat the oven to 200C/180C Fan/Gas Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine.

Step 2

Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden.

Step 3

Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper.