Chickpea Fritters with Yoghurt Dipping Sauce
Serves 4
Time 30 minutes
Ingredients
1 can chickpeas, rinsed and drained thoroughly
¾ cup wholemeal flour – self-raising
1 tbsp fresh chopped parsley
2 free-range eggs
1 cup frozen peas, thawed and drained
1 small zucchini, grated & fluid squeezed out
½ cup grated cheddar cheese
½ cup of milk
1 tsp of cumin powder
2 garlic cloves (1 for pattie, 1 for yoghurt dipping sauce)
2 tbsp olive oil
Salt and pepper to season
1 cup Greek yoghurt
2 baby cucumbers chopped finely
1 tbsp of lemon juice
1 tbsp chopped dill
Method
In a food processor blend together the chickpeas, 1 of the garlic cloves, parsley, cheese, cumin.
In a bowl place flour and mix in the milk and eggs first – then add the chickpea blended mixture and stir through.
Finally, stir through the peas and zucchini. Season with salt and pepper.
Heat olive oil in a non-stick pan and spoon the mixture into little fritters onto the pan. Fry the patties until golden on each side – approximately 3 minutes per side.
Transfer to a paper towel-lined plate to soak any excess oil.
Combine yoghurt, lemon juice, dill, cucumber and finely diced remaining garlic clove in a bowl and gently whisk with a fork. Season with salt and pepper.
Serve fritters with dipping sauce.