Fritters are a week-night staple, and any leftovers make a great sandwich filling the next day.
- 400 gm canned chickpeas, drained and rinsed
- 125 ml olive oil, plus extra to serve (optional) (½ cup)
- 1 small fennel bulb, coarsely grated
- 4 carrots (about 420gm), coarsely grated
- ½ cup (loosely packed) coriander, finely chopped, plus extra to serve
- 50 gm plain flour, sieved
- 2 eggs, lightly beaten
- 1 tsp ground cumin
- 2 spring onions, thinly sliced into rounds
- 70 gm feta, crumbled
- Mint leaves, Greek-style yoghurt and lemon wedges, to serve
- 1Preheat oven to 220C. Combine chickpeas and 2 tbsp olive oil in a bowl, season generously and spread on an oven tray lined with baking paper. Roast, shaking occasionally, until browned and crisp (15-20 minutes).
- 2Meanwhile, combine fennel, carrot, coriander, flour, egg, cumin and spring onion in a bowl, and stir until mixture just comes together. Stir in feta and season to taste.
- 3Heat half the remaining oil in a frying pan over medium heat, add ⅓-cup portions of fritter mixture in batches and fry, turning once, until golden brown and cooked through (4-5 minutes), wiping out pan with paper towels and adding remaining oil between batches.
- 4Scatter fritters with chickpeas, extra coriander and mint, and serve warm with yoghurt and lemon wedges.
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