Chickpea and zucchini fritters

Combine chickpeas, zucchini, onion and mint in a large bowl. Set aside.

Sift flour and curry powder into a second large bowl, then add eggs and milk. Stir to combine. Add batter to chickpea mixture and stir until smooth. Season.

Heat oil in a large frying pan over a medium heat. Form . cup patties of chickpea mixture and cook, in batches, for 2 minutes on each side or until set.

Meanwhile, put yoghurt and tahini in a serving bowl and swirl together. Top with coriander leaves. Serve fritters with yoghurt tahini mixture.