Chickpea Fritters With Tomato And Olive Salsa

• None None Fritters
• 1 x 14 oz can chickpeas, rinsed, drained
• 7 oz feta, crumbled
• 1 1/4 cup all-purpose flour
• 1 1/4 cup chickpea (besan) flour
• 2 None large eggs, lightly beaten
• 3/4 cup milk
• 3/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup cilantro, coarsely chopped
• 1/4 cup mint, coarsely chopped
• 1/2 cup extra virgin olive oil
• None None Tomato and Olive Salsa
• 2 None ripe tomatoes, diced
• 1 None onion, finely chopped
• 1/2 None cucumber, cubed
• 2.5 oz black olives, pitted, sliced
• 2 tbsp cilantro, chopped
• 2 tbsp mint, chopped
• 1/4 cup extra virgin olive oil
• 1 None lemon, juice
• None None Spicy Yogurt
• 10 oz plain yoghurt
• 1 None small red chili, finely chopped
• 1 tbsp cilantro, finely chopped

1. Place chickpeas in a food processor; pulse until coarsely chopped.
2. Add feta, flours, egg and milk; pulse until a thick batter forms. Stir in spices and herbs; season to taste.
3. Heat oil in a frying pan on high. Cook large spoonfuls of chickpea batter 2 minutes each side, until cooked through. Drain on paper towel.
4. Meanwhile, to make tomato and olive salsa, combine all ingredients in a bowl; season to taste. Refrigerate until ready to serve.
5. To make spicy yogurt, combine all ingredients in a small bowl. Refrigerate until ready to serve.
6. Serve fritters with salsa and yogurt.

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Taken from recipes-plus.com/api/v2.0/recipes/25590 (may not work)