Tasty chickpea fritter pita pockets
Versatile chickpeas become flavour-packed fritters thanks to this quick and easy chickpea pita recipe. A great vegetarian meal the whole family will enjoy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 400g cans canned chickpeas, rinsed, drained
- 1/2 bunch each fresh mint and parsley, leaves picked
- 1 small onion, grated
- 1 teaspoon cumin seeds
- 1 egg
- 2 tablespoons plain flour
- oil for shallow-frying
- 4 pita bread pockets, halved
- 1 large carrot, peeled into ribbons
- greek yoghurt, lemon wedges to serve
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