Chickpea Fritters - Greek Style Falafel (with yogurt & mint dip)

Ingredients

• 450 grams / 15 oz boiled or canned chickpeas
• 1/2 small onion (very finely chopped)
• 1 egg
• 1 garlic clove
• 1 teaspoon dried oregano
• 1 tablespoon chopped parsley
• 12 tablespoons flour
• 4 tablespoons olive oil
• frying oil
• 3 tablespoons Greek yogurt
• 1/2 lime zest & juice
• 3 mint leaves

Instructions

1. 1

   --- For The Yogurt Dip: ---

2. 2

   Add the Greek yogurt, lime juice and zest in a small bowl.

3. 3

   Finely chop the fresh mint leaves and add to the bowl as well.

4. 4

   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.

5. 5

   --- For The Chickpea Fritters: ---

6. 6

   Drain chickpeas in a strainer.

7. 7

   In a small food processor, add the chickpeas, olive oil, garlic clove, and oregano. Blend until smooth.

8. 8

   Transfer mixture into a mixing bowl and add the remaining ingredients for the fritters, except the flour. Season with salt and pepper.

9. 9

   Mix well until fully combined. Then gradually stir in the flour one tablespoon at a time. The mixture should look like a sticky dough.

10. 10

    Half fill a small pot or pan with frying oil over medium-high heat.

11. 11

    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.

12. 12

    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.

13. 13

    Serve along with the Greek yogurt dip.