I first found this recipe in the Donna Hay cookbook. Simple to make and pretty healthy, except for the frying part. Over the years I adapted them slightly and this version works well with my son, who refuses to eat vegetables or legumes. A perfect way to sneak in something nutritious. If you mash the chickpeas by hand and add grated carrots, this will come together much faster and will have a chunkier texture (but the visible carrots would be a no-go in our house). I think you might be hard pressed to stop at one – they are a great combination of sweet and nutty with a little tanginess from the feta and yoghurt.
- 2 cans of chickpeas, drained and rinsed
- 2 cups of grated carrots
- 1 cup of chopped parsley (or cilantro if you prefer)
- 1 cup of firm feta, crumbled or chopped
- 4 eggs
- 1/2 cup of flour
- 2 teaspoons of baking powder
- coarse salt and pepper
- vegetable oil for frying
- lemon wedges and plain yoghurt to serve
- Place the chickpeas in a food processor and mix until roughly mashed, with a few lumps. Add grated carrots, parsley and feta and mix to combine until you achieve the smoothness you want. If you want to see more of the veggies, don't mix too much.
- Remove from food processor, add eggs, flour and baking powder. Mix until well combined. Season generously with salt and pepper.
- Heat half an inch of oil in a large frying pan over medium heat. Drop large spoonfuls of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden brown.
- Drain on paper towel. Serve warm or at room temperature with lemon slices and yoghurt along side a cucumber salad.
Because I blended my chickpeas and carrots until smooth in a food processor, they are a little delicate to flip in the pan. If you keep the mixture coarser and forgo the food processor, they'll be easier to handle and have some extra crunch.