Carrot, chickpea, cumin seed and feta fritters

2 x 440g can chickpeas, drained and rinsed
4 carrots, peeled and grated
1 cup chopped coriander leaves
1 cup chopped parsley leaves
1 teaspoon dried chilli flakes – or to taste
300g feta, crumbled
1 tablespoon cumin seeds, lightly toasted
1 tablespoon Ras-el-Hanout spice blend
4 eggs
½ cup flour – any type
2 teaspoons baking powder
Sea salt and cracked black pepper
2 tablespoons olive oil, for shallow frying
Cumin seed yoghurt and lemon wedges, to serve

Place the chickpeas in a bowl and roughly mash with a fork. Add the carrot, coriander, parsley, chilli flakes, feta, cumin seeds and Ras-el-Hanout spice and mix to combine. Add the eggs, flour, baking powder, salt and pepper and mix well.

Heat the olive oil in a large frying pan over medium heat. Scoop a large spoonful of the mixture from the bowl and clump together in your hands so it sticks together. Add to the pan. Repeat with remaining mixture. Add to the pan and cook, in batches, for 2-3 minutes each side or until golden. Drain on paper towels. Mix 1 teaspoon cumin seeds with ¼ cup natural yoghurt.

Serve the warm fritters with lemon wedges and cumin seed yoghurt.

Serves 4