Chickpea Fritters With Tomato And Olive Salsa

• 14 ounces chickpeas rinsed, drained
• 7 ounces feta crumbled
• 1 1/4 cups all purpose flour
• 1 1/4 cups chickpea besan flour
• 2 large eggs lightly beaten
• 3/4 cup milk
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup cilantro coarsely chopped
• 1/4 cup mint coarsely chopped
• 1/2 cup extra virgin olive oil
• salsa
• tomato
• 2 tomatoes ripe, diced
• 1 onion finely chopped
• 1/2 cucumber cubed
• 2 1/2 ounces black olives pitted, sliced
• 2 tablespoons cilantro chopped
• 2 tablespoons mint chopped
• 1/4 cup extra virgin olive oil
• 1 lemon juice
• yogurt Spicy
• 10 ounces yoghurt plain
• 1 red chili small, finely chopped
• 1 tablespoon 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.

chickpeas, flour, chickpea besan flour, eggs, milk, ground cumin, ground coriander, cilantro, mint coarsely chopped, extra virgin olive oil, salsa, tomato, tomatoes, onion, cucumber, black olives, cilantro, mint chopped, extra virgin olive oil, lemon juice, red chili small, cilantro

Taken from www.yummly.com/recipe/Chickpea-Fritters-with-Tomato-and-Olive-Salsa-1404202 (may not work)