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400g can chickpeas, drained, rinsed
200g fetta, crumbled
1 cup (150g) plain flour
1 cup (150g) chickpea (besan) flour
2 eggs, lightly beaten
¾ cup (180ml) milk
½ teaspoon ground cumin
½ teaspoon ground coriander
1/3 cup coarsely chopped coriander
1/3 cup coarsely chopped mint
½ cup (125ml) extra-virgin olive oil

Spicy yogurt

1 cup (280g) plain yogurt
1 small red chilli, finely chopped
1 tablespoon finely chopped coriander

Tomato and olive salsa

2 ripe tomatoes, diced
1 onion, finely chopped
½ cucumber, cubed
½ cup black olives, pitted, sliced
2 tablespoons chopped coriander
2 tablespoons chopped mint
¼ cup (60ml) extra-virgin olive oil
juice of 1 lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place chickpeas in a food processor and pulse until coarsely chopped. Add fetta, flours, egg and milk and pulse until a thick batter forms. Stir in spices and herbs. Season to taste.

2. To make spicy yogurt, combine all ingredients in a small jug. To make salsa, combine all ingredients in a bowl. Season to taste. Refrigerate yogurt and salsa until ready to serve.

3. Heat oil in a frying pan on high. Cook large spoonfuls of chickpea batter for 2 minutes each side, until cooked through. Drain on paper towel. Serve fritters with yogurt and salsa.