Chickpea Fritters with Yoghurt Dipping Sauce

Serves 4
Time 30 minutes


1 can chickpeas, rinsed and drained thoroughly

¾ cup wholemeal flour – self-raising

1 tbsp fresh chopped parsley

2 free-range eggs

1 cup frozen peas, thawed and drained

1 small zucchini, grated & fluid squeezed out

½ cup grated cheddar cheese

½ cup of milk 

1 tsp of cumin powder

2 garlic cloves (1 for pattie, 1 for yoghurt dipping sauce)

2 tbsp olive oil 

Salt and pepper to season

1 cup Greek yoghurt

2 baby cucumbers chopped finely

1 tbsp of lemon juice

1 tbsp chopped dill 


In a food processor blend together the chickpeas, 1 of the garlic cloves, parsley, cheese, cumin.

In a bowl place flour and mix in the milk and eggs first – then add the chickpea blended mixture and stir through. 

Finally, stir through the peas and zucchini. Season with salt and pepper.

Heat olive oil in a non-stick pan and spoon the mixture into little fritters onto the pan. Fry the patties until golden on each side – approximately 3 minutes per side.

Transfer to a paper towel-lined plate to soak any excess oil. 

Combine yoghurt, lemon juice, dill, cucumber and finely diced remaining garlic clove in a bowl and gently whisk with a fork. Season with salt and pepper. 

Serve fritters with dipping sauce.