Step 1

To make the yoghurt sauce, combine the yoghurt, fresh coriander, lemon juice, ground coriander and garlic in a small bowl. Season with salt and pepper, and mix well. Cover and place in the fridge until serving.

Step 2

Sift flour, ground coriander, paprika, baking powder and salt into a medium bowl. Stir in caraway seeds and cumin seeds. Make a well in centre.

Step 3

Whisk together the water and egg yolk in a medium jug. Add to the dry ingredients and use a wooden spoon to mix until just combined. Stir in the chickpeas, green shallots and fresh coriander. Season well with pepper.

Step 4

Use an electric beater to whisk both egg whites in a small bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into chickpea mixture until just combined. Repeat with remaining egg whites.

Step 5

Brush a large non-stick frying pan lightly with oil to grease and heat over medium-high heat. To make 4 fritters at a time, drop 4 heaped tablespoonfuls of the batter into the pan and cook for 2 minutes or until golden underneath. Turn fritters over and cook for a further 1 minute or until golden underneath. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 12 fritters.

Step 6

Serve the fritters immediately topped with the yoghurt sauce.