fritters:
200 g chickpeas (canned, drained and rinsed)
20 g garlic (peeled and minced)
20 g panko breadcrumbs
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp salt
¼ tsp paprika
5 ml lemon juice
10 g olive oil
2 g ground flaxseed (mixed with 20g water and allowed to rest for 5 minutes)
10 g panko breadcrumbs - for breading
tzatziki sauce:
80 ml Greek yoghurt
30 g cucumber (grated and squeezed)
1 tsp dill (chopped fine)
½ tsp lemon juice
⅛ tsp salt
1 tbsp pumpkin seeds
salad:
80 g mesclun mix
20 g radish (thinly sliced)
Place on a serving plate, accompanied by hot chickpea fritters and a bowl of tzatziki.