Pan fry onion in 1 tbsp of coconut oil until translucent. In a bowl, mix the onion with all remaining fritter ingredients, sifting in the chickpea flour and adding the water at the end to ensure there are no lumps.
For regular sized fritters, use quarter-cup scoops of the mixture, and for nibble-sized, heaped tablespoons. Pan-fry in the remaining 1 tbsp of coconut oil over medium heat for 3-4 minutes each side, until golden-brown.
For nibble-sized fritters, top with dollops of cashew sour cream, relish, halved cherry tomatoes and extra basil leaves.
To serve as a main, stack 3-4 regular-sized fritters before topping with the cashew sour cream, and then serve with wilted spinach, pan-fried mushrooms and slow-roasted tomatoes on the side.
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Notes
You can make your own chickpea flour by simply blending up chickpeas in a high powered food processor until they're the consistency of flour.
You can replace the chilli in the fritters with a pinch of chilli powder, if you don't have any fresh chillies to hand