North African Chickpea & Vegetable Fritters with Harissa Yogurt

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

Add the finely diced red bell pepper, finely diced red onion, minced garlic, chopped fresh parsley, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the mashed chickpeas. Mix well to combine.

Stir in the all-purpose flour and the large egg until the mixture comes together and forms a cohesive batter.

In a small bowl, whisk together the plain Greek yogurt and harissa paste until smooth. Set aside.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls (about 2 tablespoons each) of the chickpea mixture into the skillet, gently flattening them into fritters.

Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary, adding more olive oil if needed.

Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the warm Tunisian Spiced Chickpea and Vegetable Fritters immediately with a dollop of the harissa yogurt.