[BIOG] Sun-dried tomato chickpea fritters

1. Peel the shallots and cut them into thin slices. Add them to a pan with olive oil. Caramelize them over medium heat for 15 minutes.

2. Add the sun-dried tomatoes and garlic cloves to a food processor. Blitz until broken down or chop them very finely with a knife.

3. Drain and rinse the chickpeas. Add them to the food processor with the shallots and lemon zest and blitz until combined. Alternatively, mash the chickpeas with a potato masher.

4. Transfer the mixture to a mixing bowl and stir in the flour, paprika powder, and salt. Shape 10 little patties.

5. Fry the patties in a pan with olive oil over medium-high heat for 2-3 minutes on each side or until golden brown.

6. Finely mince the mint. Add it to a small bowl with the yogurt, lemon juice, olive oil, salt, and pepper. Serve with the chickpea patties.