400 g cooked chickpeas
100 ml of the chickpeas's cooking water
150 g DODONI Feta, crumbled
1 small onion, chopped
1 spring onion, chopped
2 garlic cloves, minced
1 bunch of parsley, chopped
3-4 spearmint leaves, chopped
½ tbsp cumin
80 g breadcrumbs
all purpose flour, for frying
200 g authentic DODONI Greek yoghurt 2%
zest of 1 lemon
juice of ½ a lemon
salt & freshly ground pepper
Chop the onion, spring onion and herbs and weigh all the ingredients for the chickpea fritters.
Put the chickpeas and their cooking water in a food processor and blend them. Move them to a bowl.
Add the DODONI Feta, onion, spring onion, 1 garlic clove, ½ bunch of parsley, spearmint, cumin, breadcrumbs, freshly ground pepper and a bit of salt into the bowl. Mix everything well until you have a thick mixture that you can shape into round fritters. If needed, add some more breadcrumbs.
Put some flour on a plate. Shape round or flat chickpea fritters (of about 30-35 g each), roll them in the flour, pat them gently and put them on another plate. Leave aside or cover and put in the fridge for 10 minutes.
Meanwhile make the sauce. In a bowl mix the authentic DODONI Greek yoghurt 2%, ½ bunch of parsley, lemon zest and juice, 1 garlic clove, salt, freshly ground pepper and 2 tbsp olive oil, until they turn into a sauce. Put the sauce in the fridge until serving time.
Heat plenty of olive oil in a pan and fry the chickpea fritters (without overfilling the pan) for 2-3 minutes, until they brown well from all angles. Move them to a plate lined with paper towel.
Serve the chickpea fritters warm or at room temperature, with the yogurt sauce.
Supertip: In order to make sure that the chickpea fritters don’t crumble in the pan, keep in mind that the mixture should be soft yet thick and able to sustain its round shape and the olive oil, in which the fritters are fried, remains hot during the whole cooking process.