To make the salsa, mix all the ingredients together with a pinch of salt and set aside until needed.
Mix all the ijeh ingredients, except the oil, together in a bowl to make a batter.
Heat 1 tsp of the oil in a frying pan over a high heat until it's very hot. Drop ladlefuls of the batter into the hot pan in batches (adding more oil for each fritter) and cook for about 2 minutes until they are lightly browned.
Turn the fritters over to cook the other side for another 2 minutes, then lay them on a plate and keep warm while you continue cooking – or serve to whoever is waiting for them so they can eat as you cook. Serve the fritters with the salsa.
Palestine On A Plate by Joudie Kalla (£25, Jacqui Small)