Chickpea Fritters with Tzatziki Dip
Prep: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Makes: 8 fritters
DESCRIPTION
A great finger food for babies, toddlers and lunch for busy kids & parents !
INGREDIENTS
Fritters:
1 can chickpeas, drained & rinsed
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
2 tbsp parsley, roughly chopped
90g plain flour*
1 egg, whisked
Tzatziki:
1/4 cucumber, halved and deseeded and coarsely grated.
250g full fat natural or greek yogurt
1 tbsp extra virgin olive oil
1/2 garlic clove, crushed
Handful mint leaves, finely chopped
Squeeze of lemon juice
METHOD
1. Put all the ingredients for the fritters in a food processor and pulse until combined. Your mixture should still have a slightly chunky texture so don’t over pulse or the mixture will be too sticky to manage. (If it’s becomes too sticky, you can place in the fridge to chill for an hour before you shape.)
2. Dust your hands with flour and shape the mixture into 8 evenly sized patties.
3. Heat 1 tbsp olive oil in a non-stick frying pan. Cook for 2-3 minutes on eat side. Serve hot or cold.
4. Next make the Tzatziki; Place the coarsely grated cucumber in a sieve, press down with the back of a spoon to squeeze all of the liquid out. Then spread onto a tea towel or kitchen paper and pat dry.
5. Tip into a bowl with the yogurt, olive oil, garlic, mint and lemon juice and mix well. Serve with the fritters and enjoy!
NOTES:
* You could use gluten free flour here or another alternative flour like chickpea flour or almond flour
- suitable for freezing. Put a piece of parchment paper between each fritter and pop into the freezer in a zip lock bag
