Crispy Chickpea & Kale Fritters with Fennel Seed and Lemon

Drain and rinse the chickpeas, then pat thoroughly dry with a clean kitchen towel. They should be as dry as possible for crispier fritters.

In a large mixing bowl, roughly mash the chickpeas with a fork or potato masher — leave some texture; you want about 80% mashed with a few whole chickpeas remaining.

Add the chopped kale, minced garlic, oat flour, fennel seeds, lemon zest, 3 tbsp olive oil, salt, and black pepper to the bowl. Fold everything together until evenly combined.

The mixture should hold its shape when squeezed. If it seems too wet, add an extra tablespoon of oat flour. If too dry, drizzle in 1 tsp water. Refrigerate for 10 minutes to firm up.

Heat a large non-stick or cast-iron skillet over medium heat. Add 3 tbsp olive oil and let it shimmer — you should see thin wisps of smoke at the edges, about 2 minutes.

While the pan heats, divide the mixture into 8 equal portions, about 60g each. Roll each into a loose ball, then flatten into a thick disc roughly 2cm tall.

Carefully place 4 fritters in the hot oil. Fry undisturbed for 4-5 minutes until deeply golden and crispy at the edges. Flip gently and cook another 3-4 minutes until the second side is golden.

Transfer to a plate lined with paper towel. Repeat with the remaining 4 fritters. Let rest 2 minutes — they will continue to set as they cool slightly.

Arrange the fritters on a serving platter. Serve with lemon wedges on the side for squeezing over just before eating. Best enjoyed immediately while crispy.