Chickpea Fritters With Yogurt Dip

• 1 - 15 oz can chickpeas, drained and rinsed
• 1/2 bunch fresh flat-leaf parsley, finely chopped
• 1 clove garlic, peeled and finely sliced
• 1 tbsp lemon juice
• 2 None eggs
• 2 tbsp breadcrumbs
• 1 None zucchini, grated
• 1 pinch cayenne pepper
• 2 sprigs fresh basil, finely chopped + extra leaves, to garnish
• 2 oz low-fat feta cheese, crumbled
• 3/4 cup low-fat yogurt
• 2 tbsp oil

1. For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
2. To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.

chickpeas, parsley, clove garlic, lemon juice, eggs, breadcrumbs, zucchini, cayenne pepper, basil, feta cheese, lowfat yogurt, oil

Taken from recipes-plus.com/api/v2.0/recipes/18191 (may not work)