Chickpea Fritters With Yogurt Dip - cooking recipe

Ingredients

1 - 15 oz can chickpeas, drained and rinsed
1/2 bunch fresh flat-leaf parsley, finely chopped
1 clove garlic, peeled and finely sliced
1 tbsp lemon juice
2 None eggs
2 tbsp breadcrumbs
1 None zucchini, grated
1 pinch cayenne pepper
2 sprigs fresh basil, finely chopped + extra leaves, to garnish
2 oz low-fat feta cheese, crumbled
3/4 cup low-fat yogurt
2 tbsp oil

Preparation

For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.