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- Beetroot and Chickpea Fritters with Feta Dip
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Search results for 75 g of chickpea flour
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Search results for 200 ml of greek yogurt, for the dip
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Search results for 100 g of feta, crumbled for the dip
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Ingredients
- 500 g of fresh beetroot, peeled and grated
- 75 g of chickpea flour
- 200 ml of greek yogurt, for the dip
- 1 tsp of chilli flakes, for the dip
- 100 g of feta, crumbled for the dip
- 400 g of chickpeas, rinsed
- 1 bunch of spring onions, finely chopped
- 1 large egg, lightly beaten
- 4 tablespoons of olive oil, plus 1 tbsp for the dip
- 15 g of fresh coriander, freshly chopped
- 1 tsp of ground cumin
- 1 green salad