Chickpea Fritters With Tzatziki Sauce

Ingredients

CHICKPEA FRITTERS

• 2 (19 ounce) cans chickpeas (19-oz! Two 15-oz cans won't be enough. Unless you get another 8-oz can to throw in there too.)

• 2 teaspoons minced garlic (the liquid-y stuff. equals 4 minced & mashed garlic cloves)
• 1 teaspoon tahini
• 2 tablespoons parsley flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 dash curry powder
• 1/2 cup besan (chickpea flour( but you can sub whole wheat flour in a pinch if you don't have an Indian grocer near)
• olive oil, for frying

TZATZIKI SAUCE

• 1 cup plain fat-free yogurt
• 1 cup cucumber, finely diced
• 2 teaspoons lemon juice
• 1 teaspoon dill
• 1 teaspoon dried mint

Directions

1. 1

   Rinse and drain the chickpeas, then put them in a large mixing bowl.

2. 2

   Mash them up with a potato masher! There should still be some whole ones in there.

3. 3

   Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.

4. 4

   Blend the chickpeas with the garlic and tahini.

5. 5

   Add all the spices and meld together.

6. 6

   Fold in the flour and mix together.

7. 7

   Let the mixture sit for about 15-20 minutes.

8. 8

   While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.

9. 9

   Mix in the spices.

10. 10

    Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.

11. 11

    With your hands, form 2" balls and flatten into discs. There should be about 30 or so.

12. 12

    Fry in the olive oil about 4-5 minutes on each side.

13. 13

    Blot on paper towels, serve, and enjoy!