Chickpea Fritters With Tomato And Olive Salsa - cooking recipe

Ingredients

None None Fritters
1 x 14 oz can chickpeas, rinsed, drained
7 oz feta, crumbled
1 1/4 cup all-purpose flour
1 1/4 cup chickpea (besan) flour
2 None large eggs, lightly beaten
3/4 cup milk
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 cup cilantro, coarsely chopped
1/4 cup mint, coarsely chopped
1/2 cup extra virgin olive oil
None None Tomato and Olive Salsa
2 None ripe tomatoes, diced
1 None onion, finely chopped
1/2 None cucumber, cubed
2.5 oz black olives, pitted, sliced
2 tbsp cilantro, chopped
2 tbsp mint, chopped
1/4 cup extra virgin olive oil
1 None lemon, juice
None None Spicy Yogurt
10 oz plain yoghurt
1 None small red chili, finely chopped
1 tbsp cilantro, finely chopped

Preparation

Place chickpeas in a food processor; pulse until coarsely chopped.
Add feta, flours, egg and milk; pulse until a thick batter forms. Stir in spices and herbs; season to taste.
Heat oil in a frying pan on high. Cook large spoonfuls of chickpea batter 2 minutes each side, until cooked through. Drain on paper towel.
Meanwhile, to make tomato and olive salsa, combine all ingredients in a bowl; season to taste. Refrigerate until ready to serve.
To make spicy yogurt, combine all ingredients in a small bowl. Refrigerate until ready to serve.
Serve fritters with salsa and yogurt.