• Heat 1 tablespoon olive oil in a frying pan over a medium heat. Sauté the two chopped leeks until soft.
• Transfer to a mixing bowl and add 60g chopped mixed herbs, 120g sifted gram (chickpea) flour, ½ tsp baking powder, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon chilli powder if using and a little salt and pepper (omit salt for babies). Mix well.
• Pour in 160ml cold water and stir well.
• Wipe your frying pan clean and heat a further tablespoon olive oil. Add two or three spoonfuls of batter to the pan and flatten. This will depend on the size of your pan - don't overfill it or you'll find it hard to turn the fritters over. Cook over a medium heat for 2-3 minutes then carefully turn over with a rubber spatula to cook the other side. Keep warm in a low oven while you cook the rest of the batter

To make the tahini dressing

• Beat together 3 tablespoon tahini, 2 tablespoon dairy free yoghurt and 1 tablespoon water. Stir through 1 tablespoon chopped parsley and a pinch of salt.