feta, silverbeet and chickpea fritters

  • 400g can chickpeas (garbanzos), rinsed and drained
  • ¼ cup (50g) black chia seeds
  • 4 eggs
  • 1 teaspoon finely grated lemon rind
  • 1 cup flat-leaf parsley leaves
  • 100g silverbeet (Swiss chard) leaves, torn
  • 100g feta, crumbled
  • sea salt and cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • chilli flakes and lemon wedges, to serve

cucumber tzatziki

  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • 1 Lebanese cucumber, deseeded and grated
  1. Place the chickpeas in a large bowl and crush with a fork. Add the chia seeds, eggs, lemon rind, parsley, silverbeet, feta, salt and pepper and mix to combine. Set aside for 20 minutes to thicken.
  2. Heat half of the oil in a large non-stick frying pan over medium heat. Working in batches, add ¼ cups of the mixture to the pan and cook for 2–3 minutes each side or until golden and cooked through, adding the remaining oil as necessary.
  3. To make the tzatziki, place the yoghurt, cucumber, salt and pepper in a small bowl and mix to combine. Serve the fritters with the tzatziki, chilli flakes and lemon wedges.  Makes 12.
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