Ingredients:
- 1 cup cooked chickpeas, drained and rinsed
- 1 medium apple, grated
- 1/4 cup whole wheat flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
- For the dip:
- 1/2 cup plain yogurt
- Juice of 1 lemon
- 1 tablespoon chopped fresh mint
- Pinch of salt
Instructions:
- In a large bowl, mash the chickpeas with a fork until slightly broken down. Stir in the grated apple, flour, cumin, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Drop spoonfuls of the chickpea mixture into the hot oil, flattening them slightly with the back of a spoon. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fritters from the pan and place them on paper towels to drain any excess oil.
- While the fritters are frying, prepare the dip by combining the yogurt, lemon juice, mint, and salt in a small bowl. Mix well.
- Serve the hot fritters immediately with the cool lemon-yogurt dip.