LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD

Little Feta and Chickpea Fritters With Herb Salad image

Provided by Aussie mum 2_2

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Previous Next

300 g chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1 egg
2 green onions, very thinly sliced
200 g greek feta, coarsely crumbled
2 tablespoons plain flour
35 g sesame seeds
olive oil, for shallow-frying
2 cups loosely packed herbs, including mint leaves, flat-leaf parsley leaves, dill sprigs and chervil sprigs
200 g sugar snap peas, blanched
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
8 leaves cos lettuce, washed and dried

Steps:

Process chickpeas, cumin and egg in a food processor until almost smooth.
Transfer to a small bowl and stir in remaining ingredients,
then season to taste with sea salt and freshly ground black pepper.
Form level tablespoonfuls of mixture into 4cm rounds,
then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
drain on absorbent paper.
Makes about 24 fritters.
For herb salad, combine herbs and peas in a bowl,
drizzle with oil and vinegar,
season to taste and toss gently to combine.
Divide lettuce leaves among plates and top with warm fritters and herb salad.
Serve immediately.