- In a large bowl, mix the gram flour, baking powder, salt and black pepper.
- Gradually whisk in the dairy-free milk until you have a thick batter. Add a squeeze of lemon juice and mix well.
- Stir through the Merchant Gourmet Spanish Style Grains, peas and spring onions.
- In a small bowl, combine the vegan mayonnaise, garlic, smoked paprika and remaining lemon juice to make the aioli.
- Heat a generous drizzle of olive oil in a large non-stick frying pan.
- Spoon 1–2 tablespoons of batter into the pan for each fritter and flatten slightly with the back of a spoon.
- Cook for 4–5 minutes on each side until golden and crisp.
- Transfer to kitchen paper and keep warm while repeating with the remaining batter.
- Serve the fritters with rocket, lemon wedges and a generous dollop of vegan aioli.
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