Spicy Carrot Fritters With Tzatziki

Put half of the chickpeas into a wide, shallow bowl and crush them well with a fork. Add the grated carrots, flour, 1 tsp of pul biber and a generous seasoning of salt and pepper. Mix with your hands, then add 2 tbsp of the chickpea liquid and mix again. Press into 6 rough, flat rounds while your hands are sticky.

Heat the oil in a non-stick frying pan. Sizzle the fritters in 2 batches over a medium low heat for 4-5 minutes on each side, or until deep golden and crisp. Press them down with a fish slice a few times as they cook.

Heat the wheatberry mix according to pack instructions, then fold the remaining chick peas into it. Serve with the fritters, spoonfuls of the tzatziki, topped with a pinch more pul biber and fine green beans on the side.