Zucchini and Chickpea fritters with Yogurt Sauce

Makes approximately 16 fritters

Ingredients :

• 1 can (540ml) of chickpeas, drained and rinsed
• 2 cups grated zucchini
• 1 tablespoon tahini
• 1 small clove of garlic, finely grated
• 1 large egg
• 1/3 cup italian breadcrumbs
• 1 teaspoon baking powder
• ½ teaspoon cumin
• ½ teaspoon fennel seeds
• 1 teaspoon kosher salt
• Zest of 1 lemon
• ½ cup finely chopped green onions
• ½ cup finely chopped flat-leaf parsley
• Hot sauce, to taste
• ¼ cup grapeseed oil

Sauce : 

• ½ cup Greek yogurt
  
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped cilantro
• 1 small clove of garlic, finely grated
• A pinch of kosher salt
• Freshly ground black pepper, to taste

Preparation:

1. Add the chickpeas to a large bowl and mash them using a potato masher or a fork until you achieve a somewhat homogeneous paste. Add the grated zucchini and all the other ingredients. Mix well using a wooden spoon or your hands.

2. Shape the mixture into patties using your hands (approximately 2 inches in diameter). Set aside. Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. Fry the patties for about 2 to 3 minutes on each side, then transfer them to a paper towel-lined plate. Depending on the size of your skillet, you may need to cook them in three batches.

3. Prepare the sauce by combining all the sauce ingredients in a small bowl. Set aside.

4. Serve the patties immediately on a large serving platter with the sauce in a small bowl in the center. SO good.