Chickpea Fritters Greek Style Falafel With Yogurt Mint Dip Recipes

CHICKPEA FRITTERS - GREEK STYLE FALAFEL (WITH YOGURT & MINT DIP)

Steps:

• Add the Greek yogurt, lime juice and zest in a small bowl.
• Finely chop the fresh mint leaves and add to the bowl as well.
• Season with salt and pepper and whisk until fully combined. NOTE: Depending on the type of Greek yogurt you are using (strained, light, full-fat) you may need to add a splash of water to make the dip a bit runnier according to your liking.
• Drain chickpeas in a strainer.
• In a small food processor, add the chickpeas, olive oil, garlic clove, and oregano. Blend until smooth.
• Transfer mixture into a mixing bowl and add the remaining ingredients for the fritters, except the flour. Season with salt and pepper.
• Mix well until fully combined. Then gradually stir in the flour one tablespoon at a time. The mixture should look like a sticky dough.
• Half fill a small pot or pan with frying oil over medium-high heat.
• Take one tablespoon of the mixture in your hands and dust lightly with flour so you'll be able to shape it into a ball.
• Dip the ball in the hot oil and reduce heat to medium. Add a few more balls and deep-fry for 8-10 minutes, flipping them every now and then to cook evenly. Make sure to fry them in small batches so they don't get overcrowded in the pan. Once they get a deep golden color transfer on paper towels to drain excess oil.
• Serve along with the Greek yogurt dip.

CHICKPEA FRITTERS

Steps:

• Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
• Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
• Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
• Add the egg and mix well then sieve over the flour and mix again.
• Shape into small discs and fry for around 3 minutes a side in a little olive oil.
• When cooked remove and place on kitchen paper to cool.
• To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

CHICKPEA FRITTERS WITH TZATZIKI SAUCE

Steps:

• Rinse and drain the chickpeas, then put them in a large mixing bowl.
• Mash them up with a potato masher! There should still be some whole ones in there.
• Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
• Blend the chickpeas with the garlic and tahini.
• Add all the spices and meld together.
• Fold in the flour and mix together.
• Let the mixture sit for about 15-20 minutes.
• While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
• Mix in the spices.
• Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
• With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
• Fry in the olive oil about 4-5 minutes on each side.
• Blot on paper towels, serve, and enjoy!