Savory Chickpea & Herb Fritters with Tangy Yogurt Sauce

In a medium bowl, mash the drained and rinsed chickpeas with a fork until mostly smooth but still with some texture.

Add the chopped parsley, cilantro, minced garlic, ground cumin, salt, black pepper, and all-purpose flour to the mashed chickpeas. Mix well until everything is combined.

Form the mixture into 8 small patties, about 1/2 inch thick.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet.

Cook the patties for 5-7 minutes per side, or until golden brown and heated through.

While the patties are cooking, prepare the yogurt dip: In a small bowl, combine the plain Greek yogurt and fresh lemon juice. Stir until smooth.

Serve the warm chickpea and herb patties immediately with the lemon yogurt dip.