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Recipe

Chickpea fritter pockets

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chickpea fritter pockets
  • 2 420g cans chickpeas, rinsed, drained
  • 1/2 bunch fresh mint, leaves picked
  • 1/2 bunch parsley, leaves picked
  • 1 onion, grated
  • 1 1/2 teaspoon cumin seeds
  • 1 egg
  • 2 tablespoon plain flour
  • oil, for shallow-frying
  • 4 halved pita bread pockets
  • 1 carrot, peeled into ribbons
  • greek yoghurt, lemon wedges, to serve

Method

Chickpea fritter pockets
  • 1
    Process chickpeas, half mint, parsley onion, cumin seeds and egg to form a paste. Add flour and pulse to combine. Chill until required.
  • 2
    In a large frying pan, heat oil on high until a small piece of mixture sizzles as soon as it is added.
  • 3
    Working in 3 batches, spoon heaped tablespoons of mixture into oil. Fry 3-4 minutes, flattening slightly and turning, until cooked through. Drain on paper towel.
  • 4
    Serve fritters in pita pockets with carrot ribbons, remaining mint and a dollop of yoghurt. Accompany with lemon wedges.

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