These Chickpea and vegetable fritters are just delicious, and they are an easy and quick snack to prepare. They make a lovely light lunch or serve with poached eggs for brunch.
Enjoy warm or at room temperature.
I love these on standby for school lunches or healthy snacks for us and our girls.
You can substitute the vegetables for any others in your fridge that you feel will work. Grated pumpkin or sweet potato is super in these also.
Chickpea and vegetable fritters
Serves approximately 12 fritters
400g tin of chickpeas, rinsed and drained
30g black chia seeds
3 eggs, lightly beaten
Zest of 1 lemon
2 tablespoons parsley, mint and dill, leaves picked and chopped *
1 zucchini, finely grated
1 or 2 carrots, finely grated
100g plain flour
100g silverbeet, washed and leaves sliced
100g feta, crumbled
Freshly cracked black pepper
1 tablespoon extra virgin olive oil
1 cup greek yoghurt
1 Lebanese cucumber, deseeded and grated
Place the chickpeas in a food processor and blitz these to roughly chop.
In a bowl combine the blitzed chickpeas, chia seeds, eggs, lemon zest, herbs, grated zucchini, grated carrots, silverbeet and flour. Season with salt and pepper. Mix really well with a wooden spoon. Then crumble the fetta and add this to the mix and stir gently through. Set aside for 20 minutes for the batter to thicken.
Heat the oil in a frying pan and fry large spoonfuls of the batter for about 2 – 3 minutes on each side until golden.
To make the tzatziki, place the yoghurt, cucumber, salt and pepper in a small bowl and mix to combine. Serve the fritters with the tzatziki and extra lemon, if you wish. Scatter with good quality chilli flakes (Turkish chilli flakes or Urfa chilli flakes as a delicious treat).
* Don’t be too fussed about my suggested herbs if you don’t have them in the garden. If you only have one of these, just add more of it.