Little Feta and Chickpea Fritters With Herb Salad

• 300 g chickpeas, rinsed and drained
• 12 teaspoon ground cumin
• 1 egg
• 2 green onions, very thinly sliced
• 200 g greek feta, coarsely crumbled
• 2 tablespoons plain flour
• 35 g sesame seeds
• olive oil, for shallow-frying
• 2 cups loosely packed herbs, including mint leaves, flat-leaf parsley leaves, dill sprigs and chervil sprigs
• 200 g sugar snap peas, blanched
• 14 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 8 leaves cos lettuce, washed and dried

1. Process chickpeas, cumin and egg in a food processor until almost smooth.
2. Transfer to a small bowl and stir in remaining ingredients,
3. then season to taste with sea salt and freshly ground black pepper.
4. Form level tablespoonfuls of mixture into 4cm rounds,
5. then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
6. drain on absorbent paper.
7. Makes about 24 fritters.
8. For herb salad, combine herbs and peas in a bowl,
9. drizzle with oil and vinegar,
10. season to taste and toss gently to combine.
11. Divide lettuce leaves among plates and top with warm fritters and herb salad.
12. Serve immediately.

chickpeas, ground cumin, egg, green onions, greek feta, flour, sesame seeds, olive oil, herbs, sugar snap peas, extra virgin olive oil, white wine vinegar, cos lettuce

Taken from www.food.com/recipe/little-feta-and-chickpea-fritters-with-herb-salad-193218 (may not work)