|2||chickpeas — tinned, drained and rinsed|
|1||onion — large, chopped|
|1||garlic — large cloves, mashed|
|1.5 tsp||cumin — ground|
|1.5 tsp||coriander — ground|
|`||fresh Italian parsley — chopped|
|1||fresh coriander — chopped|
|1||eggs — large|
|1/2 cup||chickpea flour|
|vegetable oil — for deep frying|
|tomatoes — chopped|
|fresh parsley — chopped|
|3/4 cup||yoghurt — full cream plain|
|1 tsp||lemon — zest only|
|1||garlic — cloves, mashed|
For the fritters, combine the chickpeas, onion, garlic, cumin, coriander, salt, parsley, coriander, egg, and lemon juice in a processor and blitz until just combined. Be careful not to over process to a smooth paste, you still want the mixture to have some texture.
Place the mixture into a bowl and mix in the chickpea flour until just combined. The mixture must hold itself together. Cover and chill in the fridge for an hour.
While the mix is resting make the yoghurt dressing by mixing all the ingredients together and refrigerate until needed.
Heat the oil and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately.
Place some of the chickpea flour on a plate.
Wet your hand and roll the mixture into balls about the size of a walnut.
Roll in the flour and fry in the oil in batches for about 6-8 minutes until well browned and cooked through.
Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and spicy tahini yoghurt.