Infused with mint, each bite packs a light and zesty zing of flavour.
400 g can chickpeas, drained, rinsed
2 small zucchini, coarsely grated
½ red onion, finely sliced
¼ bunch mint, leaves torn
½ cup self-raising flour
2 tsp curry powder
¼ cup milk
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil
½ cup Greek-style yoghurt
¼ cup tahini
1 bunch coriander to garnish
- Combine chickpeas, zucchini, onion and mint in a large bowl. Set aside.
- Sift flour and curry powder into a second large bowl, then add eggs and milk. Stir to combine. Add batter to chickpea mixture and stir until smooth. Season.
- Heat oil in a large frying pan over a medium heat. Form ¼ cup patties of chickpea mixture and cook, in batches, for 2 minutes on each side or until set.
- Meanwhile, put yoghurt and tahini in a serving bowl and swirl together. Top with coriander leaves. Serve fritters with yoghurt tahini mixture.