Crispy Chickpea, Carrot and Provolone Fritters with Lemon Mint Yogurt Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and place a small tray inside to keep the cooked fritters warm if desired.

2. 2

   In a large bowl, mash the cooked and drained chickpeas with a fork until you have a coarse mixture with some visible chunks.

3. 3

   Add the grated carrot, grated provolone, chickpea flour, lightly beaten egg, chives, parsley, garlic, sweet paprika, ground cumin, half of the salt, and black pepper. Mix well until a thick, shapeable mixture forms.

4. 4

   With lightly damp hands, divide the mixture into 8 portions and shape them into small fritters about 1.5 cm / 1/2 inch thick.

5. 5

   In a small bowl, mix the plain Greek yogurt with the lemon zest, lemon juice, chopped fresh mint, honey if using, and the remaining salt. Chill the dip until ready to serve.

6. 6

   Heat a large nonstick skillet over medium heat. Add the olive oil and, once hot, cook the fritters in batches for 4 to 5 minutes per side, until deeply golden and crisp.

7. 7

   Transfer the cooked fritters to the preheated oven tray and keep them in the oven for 3 minutes at 220 °C / 425 °F to ensure a firmer exterior and to serve them all hot.

8. 8

   Serve the crispy chickpea, carrot and provolone fritters immediately with the lemon mint yogurt dip.