Yields: 12 fritters Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- ½ cup dried apricots, chopped
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional)
- ⅓ cup all-purpose flour
- 1 large egg, beaten
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
For the Yogurt-Mint Dip:
- 1 cup plain yogurt
- ¼ cup chopped fresh mint leaves
- 1 tablespoon lemon juice
- Pinch of salt
Instructions:
In a large bowl, mash the chickpeas coarsely with a fork. Add the apricots, onion, garlic, cumin, coriander, turmeric, cayenne pepper (if using), flour, egg, salt and pepper. Mix well to combine.
Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
Drop spoonfuls of the chickpea mixture into the hot oil, flattening slightly with the back of a spoon. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.
While the fritters are frying, make the dip. In a small bowl, combine the yogurt, mint leaves, lemon juice, and salt. Stir well and adjust seasoning to taste.
Serve the warm fritters immediately with the cool yogurt-mint dip.