Pumpkin seeds chickpea cauliflower fritters

There’s something wonderfully satisfying about cooking with seasonal produce, and these fritters are a perfect example of how simple ingredients can create a dish that feels comforting and fresh. 

Lightly spiced and packed with texture, they bring together the nutty warmth of chickpeas and pumpkin seeds with the delicate flavour of roasted cauliflower. The jewel-like pomegranate seeds and cooling soya yoghurt relish add a refreshing contrast, making this a dish that delights both the eye and the palate. Ideal for a light lunch or a relaxed supper, these fritters are both nourishing and flavourful. 

Whether enjoyed on their own or shared as part of a mezze-style spread, they’re a reminder that healthy eating needn’t be complicated – just colourful, balanced, and full of good taste.

Ingredients for the fritters:

Method

1. In a medium bowl, combine the chickpea flour, toasted pumpkin seeds, chopped cauliflower and all the spices.
2. Gradually pour in the hot water, stirring until a thick, smooth batter forms.
3. Warm a splash of avocado oil in a non-stick frying pan over a medium heat. Using a tablespoon or small scoop, drop portions of the batter into the pan and gently spread each into rounds about ½ inch thick.
4. Cook for 2–3 minutes on each side, or until the fritters are golden and firm to the touch. Keep a close eye on them as they cook quickly.
5. Transfer to a plate lined with kitchen paper to absorb any excess oil.
6. Serve warm, topped with the pomegranate, mint and coriander soya yoghurt relish.

Ingredients for pomegranate, mint and coriander soya yoghurt relish:

Method

1. Begin by blending the mint, coriander, garlic, and green chilli in a small mixer with a little water until a smooth, chutney-like paste is formed. Transfer the paste to a bowl and set aside.
2. In a separate bowl, whisk the soya yoghurt using a hand blender or wire whisk. Gradually add around 60ml of water to achieve a smooth, pourable consistency, taking care to eliminate any lumps.
3. Stir the salt and cumin powder into the yoghurt, ensuring the mixture is evenly seasoned.
4. Gently fold in the mint and coriander paste, tasting and adjusting the seasoning if necessary. Refrigerate until ready to serve if not using immediately.
5. Just before serving, fold in the pomegranate seeds, ensuring they are evenly distributed throughout the relish.
6. Serve chilled or at room temperature alongside fritters, grilled vegetables, or your preferred dishes.