Chickpea fritters with Minted yoghurt dressing

For some unknown reason I have been really wanting to make this recipe since I first got my hands on the great book "In The Mood for Entertaining" by Jo Pratt and it did not let me down! These are the easiest, quickest fritters I’ve ever made! Everything goes in the mixer, couple minutes in the pan and voila!

Gorgeously bite sized, tasty bites! What more can you want in an appetizer?

This is a definite keeper of a recipe and will be featuring in my repertoire a lot! All of it can be prepared hours ahead which makes things even easier too!

Serves 6 as an appetizer – makes approx 30

Easy - requires food processor

Dip:

150ml natural yoghurt
1 bunch roughly chopped mint
Sea salt (I added a little black pepper too)

Chickpeas Fritters:

400g tin of chickpeas, drained
1 roughly chopped onion
1 garlic clove
1 green chilli, roughly chopped (I used red as had no green ones left!)
1 egg
75g plain flour
¼ tsp turmeric
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp ground coriander
1 litre sunflower oil

To serve (As per the book, though optional, I omitted as had lots of other things!)
4 spring onions, thinly sliced at an angle
Handful mint and coriander leaves
1/3 cucumber, halved and thinly sliced
6 small wedges of lemon

Make the dressing by blending the mint and yoghurt together and season to taste, place in fridge until needed

To make the super easy fritters, place all the ingredients, bar the oil into a food processor and blitz to form a thick paste/ batter. This can also keep in the fridge until required

Heat the oil in a large suitable pan, place teaspoonfuls of the mixture into the hot fat, I found using 2 teaspoons best for shaping, working in batches, fry for a couple of minutes or until golden, drain on kitchen paper.

Optional: To serve, arrange on plates a small salad of the spring onions, mint and coriander and divide the fritters amongst them, serve the dressing in small bowls if wanted and a wedge of lemon. As I had lots of other things going on with our dinner, I served the fritters on a large platter and a bowl of the dipping sauce for my guests to dive into!

We enjoyed the fritters alongside a sort of Mediterranean feast, I will be posting the other dishes shortly!