Chickpea Fritters

• 2 (15 oz) cans chickpeas, rinsed, drained
• 1/2 bunch fresh mint, leaves picked, reserve 1/2 for garnish
• 1/2 bunch fresh parsley, leaves picked
• 1 None onion, grated
• 1/2 tsp cumin seeds
• 1 None egg
• 2 tbsp all-purpose flour
• None None oil, for shallow-frying
• 4 None pita pockets, halved
• 1 None carrot, peeled into ribbons
• None None Greek yogurt and lemon wedges, to serve

1. In a food processor, combine chickpeas, mint, parsley, onion, cumin seeds and egg and process to a paste. Add flour and pulse to combine. Chill until required.
2. In a large frying pan, heat oil over high heat. Working in batches, spoon heaped tablespoonfuls of mixture into oil and fry for 3-4 mins, flattening slightly and turning, until cooked through. Drain on paper towels.
3. Arrange fritters in pita pockets with carrot ribbons, remaining mint and a dollop of yogurt. Serve with lemon wedges.

chickpeas, fresh mint, fresh parsley, onion, cumin seeds, egg, flour, oil, pita pockets, carrot, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/31006 (may not work)