Chickpea flour (gram flour, besan) is the binding agent Ismail chose for his courgette and sweet corn fritter — a decision praised directly by a judge, who noted he 'used chickpea flour to bind it' as a mark of culinary intelligence. Unlike wheat flour, chickpea flour is naturally high in protein and absorbs moisture differently: it hydrates to a paste-like consistency that clings and holds the mixture together rather than stretching, produces a slightly denser and crispier crust at frying temperature, and contributes a faintly nutty, earthy depth of flavour that complements South Asian spicing. Crucially, it tolerates residual moisture in grated vegetables far better than plain flour, binding the mixture without requiring egg as an additional agent — making it ideal for vegan fritters, pakoras, and vegetable bhajis. The ratio is flexible: start with the quantity specified and add an extra tablespoon if the mixture feels too loose after the courgette has been squeezed. Do not overwork the batter once the flour is incorporated — overworking develops a gummy interior texture.