Drain and wash the chickpeas well, and in a pot add new water and boil chickpeas until the chickpea can be squished between your fingers, for approximately 30 minutes. Drain water.
Using a food processor or wooden spoon, mix chickpeas well until it resembles a paste. Add the onion, herbs, tomato, paprika, oil and season well. Add the flour slowly mixing well as you go until the mixture looks like a very thick paste. Cover and refrigerator for about one hour to rest.
Heat extra olive oil in a frypan and add large tablespoons of the chickpea mixture, cooking on both sides until golden, about 8-10 minutes. Do not overcrowd the frypan. Place cooked fritters on absorbent paper while cooking the rest of the mixture.
To make the tzatziki
Drain the yoghurt in a sieve lined with absorbent paper towels or muslin for about an hour.
Place yoghurt into a bowl and add all other ingredients season to taste, stir, cover and place in refrigerator until needed. Serve with pita, homemade naan, or fresh crusty bread.
To serve
Arrange fritters on a serving platter with Garlic Lovers’ Spiced Tzatziki and drizzle a squeeze of lemon over and serve at room temperature.
