25 minutes
Makes 8 fritters

“These fritters are a delicious light meal or snack. you can serve them as they are or jazz it up with a simple salad or poached eggs, avocado & bacon if you really want to go to town. They can be made up to 3 days in advance and store covered, in the fridge. Reheat in a hot oven or frying pan.”

This recipe was made in collaboration with our friend Chef Tom Walton!


  1. Place the broccoli into a food processor or blender and pulse to create a rice then add to a bowl along with the zucchini, garlic, shallots, herbs, haloumi, cumin, chili, lemon zest, egg and chickpea flour
  2. Mix everything well then let it sit for 5 minutes for the besan flour to absorb some of the moisture and firm up. Divide the mix up into whatever size fritters you want. A little smaller than tennis ball works well
  3. Heat a large non-stick frying pan over a medium/high heat, add 1 tbsp of oil to the pan and as many fritters as you can fit comfortably, making sure they are frying, not stewing. Cook for 2 minutes each side, until golden and firm then transfer to a plate and repeat with remaining mix.
  4. Swirl the harissa through the yoghurt and serve the fritters dusted with the za’atar and the yoghurt and lemon on the side. the yoghurt, lemon

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