Chickpea fritters with tomato and olive salsa
Ingredients
- 400g can chickpeas, drained, rinsed
- 200g fetta, crumbled
- 1 cup (150g) plain flour
- 1 cup (150g) chickpea (besan) flour
- 2 eggs, lightly beaten
- ¾ cup (180ml) milk
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1/3 cup coarsely chopped coriander
- 1/3 cup coarsely chopped mint
- ½ cup (125ml) extra-virgin olive oil
- Spicy yogurt
- 1 cup (280g) plain yogurt
- 1 small red chilli, finely chopped
- 1 tablespoon finely chopped coriander
- Tomato and olive salsa
- 2 ripe tomatoes, diced
- 1 onion, finely chopped
- ½ cucumber, cubed
- ½ cup black olives, pitted, sliced
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- ¼ cup (60ml) extra-virgin olive oil
- juice of 1 lemon
Method
- Place chickpeas in a food processor and pulse until coarsely chopped. Add fetta, flours, egg and milk and pulse until a thick batter forms. Stir in spices and herbs. Season to taste.
- To make spicy yogurt, combine all ingredients in a small jug. To make salsa, combine all ingredients in a bowl. Season to taste. Refrigerate yogurt and salsa until ready to serve.
- Heat oil in a frying pan on high. Cook large spoonfuls of chickpea batter for 2 minutes each side, until cooked through. Drain on paper towel. Serve fritters with yogurt and salsa.
