Chickpea and Leek Fritters with Cucumber Yogurt, Lemon and Zaatar

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the cooked chickpeas on a small tray and bake them for 8 minutes at 200 °C / 400 °F to dry them slightly. Let them cool until warm.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek with 1/2 teaspoon salt and cook for 6 to 8 minutes, stirring, until very tender and lightly golden. Add 1 minced garlic clove and cook for 30 seconds more. Remove from the heat and let cool for 5 minutes.

3. 3

   Transfer the chickpeas to a large bowl and mash them with a fork or potato masher until you have a coarse mixture with some visible chunks. Add the sautéed leek, eggs, rice flour, feta cheese, parsley, cumin, 1/2 teaspoon black pepper, and the finely grated zest of half a lemon. Mix well until a moist but shapeable mixture forms.

4. 4

   With lightly oiled hands, divide the mixture into 8 medium fritters of even thickness. If the mixture feels too sticky, let it rest for 5 minutes so the rice flour can absorb some moisture.

5. 5

   For the cream, combine the Greek yogurt, grated and well-squeezed cucumber, 1 grated garlic clove, 1 tablespoon lemon juice, 1/4 teaspoon salt, and the remaining black pepper in a bowl. Add half of the chives and stir to combine.

6. 6

   Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until they develop a firm, deep golden crust. Work in batches if needed so they do not crowd the pan.

7. 7

   Serve the hot fritters over a layer of cucumber yogurt cream. Finish with zaatar, the remaining chives, a few drops of olive oil, and a little extra lemon zest or juice to taste.