Chickpea Fritters - cooking recipe

Ingredients

2 (15 oz) cans chickpeas, rinsed, drained
1/2 bunch fresh mint, leaves picked, reserve 1/2 for garnish
1/2 bunch fresh parsley, leaves picked
1 None onion, grated
1/2 tsp cumin seeds
1 None egg
2 tbsp all-purpose flour
None None oil, for shallow-frying
4 None pita pockets, halved
1 None carrot, peeled into ribbons
None None Greek yogurt and lemon wedges, to serve

Preparation

In a food processor, combine chickpeas, mint, parsley, onion, cumin seeds and egg and process to a paste. Add flour and pulse to combine. Chill until required.
In a large frying pan, heat oil over high heat. Working in batches, spoon heaped tablespoonfuls of mixture into oil and fry for 3-4 mins, flattening slightly and turning, until cooked through. Drain on paper towels.
Arrange fritters in pita pockets with carrot ribbons, remaining mint and a dollop of yogurt. Serve with lemon wedges.