First, make the batter for the fritters. Open the can of chickpeas and drain the water inside into a mixing jug ? called aquafaba, this liquid has some of the same properties as egg when it comes to binding ingredients, so it?s essential to the batter. With it, mix the flour, baking powder, cumin and salt until you have a thick batter.
Next, add the drained sweetcorn and chickpeas to the jug along with the Pineapple Habanero Chutney, and mix really well.
In a large frying pan, heat just enough vegetable oil to cover the pan?s surface. Once it?s really hot, add spoonfuls of the batter to make the fritters ? they should immediately sizzle and bubble, and should be golden underneath and ready to flip in less than a minute. You?ll probably need to do several batches to use up all the mixture.
Finally, peel the avocado and remove the stone, cutting into thick slices. Cut the cherry tomatoes in half and finely chop the fresh coriander. Assemble your salad with the warm chickpea sweetcorn fritters, and serve with lemon wedges to squeeze over the top and extra Pineapple Habanero Chutney if you want a real kick.