Drain and wash the chickpeas well, and in a pot add new water and boil chickpeas until the chickpea can be squished between your fingers, for approximately 30 minutes. Drain water.
Using a food processor or wooden spoon, mix chickpeas well until it resembles a paste. Add the onion, herbs, tomato, paprika, oil and season well. Add the flour slowly mixing well as you go until the mixture looks like a very thick paste. Cover and refrigerator for about one hour to rest.
Heat extra olive oil in a frypan and add large tablespoons of the chickpea mixture, cooking on both sides until golden, about 8-10 minutes. Do not overcrowd the frypan. Place cooked fritters on absorbent paper while cooking the rest of the mixture.
To make the tzatziki
Drain the yoghurt in a sieve lined with absorbent paper towels or muslin for about an hour.
Place yoghurt into a bowl and add all other ingredients season to taste, stir, cover and place in refrigerator until needed. Serve with pita, homemade naan, or fresh crusty bread.
Arrange fritters on a serving platter with Garlic Lovers’ Spiced Tzatziki and drizzle a squeeze of lemon over and serve at room temperature.