These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce then just blitz together 50 g tahini, 30 g parsley, ½ crushed garlic clove, 2 tablespoons lemon juice and 1∕8 teaspoon salt. Once this is all in the blender, blitz for 30 seconds and pour in 125 ml water.
Alternatively, pile the fritters into pitta bread with condiments: a combination of yoghurt, chilli sauce, pickled vegetables and tahini works well.
This is extracted from Ottolenghi Simple by Yotam Ottolenghi. RRP $49.99 (Penguin Random House Australia), available now from bookstores and online retailers.