Spiced Chickpea and Sweet Potato Fritters with Cilantro Yogurt Dip

Ingredients:

• 1 large sweet potato, peeled and grated
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup all-purpose flour
• Salt and black pepper to taste
• Vegetable oil for frying
• For the Cilantro Yogurt Dip:
• 1 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the grated sweet potato, chickpeas, onion, garlic, cumin, paprika, cinnamon, cayenne pepper (if using), flour, salt, and black pepper. Mix well to combine.

2. 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.

3. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

4. While the fritters are frying, prepare the cilantro yogurt dip. In a small bowl, combine the Greek yogurt, cilantro, lemon juice, garlic, salt, and black pepper. Stir well to combine.

5. Serve the warm chickpea and sweet potato fritters with the cool and refreshing cilantro yogurt dip.