30ml olive oil, plus extra for frying
500g chickpeas, soaked overnight in salted water with 1 tablespoon salt
1 onion, grated
1 tbsp mint, finely chopped
1 tbsp dill, finely chopped
1 cup plain flour
2 large ripe tomatoes, grated
1 tsp Gewürzhaus Sweet Paprika
salt, to taste
Freshly ground black pepper
750g plain Greek yoghurt
1 cucumber, peeled, seeded and chopped
4 garlic cloves, crushed
pinch of salt
1 tsp Gewürzhaus Garlic Lovers' Spice
1 tbsp olive oil
3 tbsp dill, finely chopped
Squeeze of lemon
Soak the chickpeas in salted water overnight.
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.
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.
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