Crispy Chickpea Fritters with Tzatziki and Tomato Salad

In a food processor, pulse together chickpeas, parsley, half the minced garlic, cumin, coriander, cayenne, salt, and pepper until combined, but still chunky (not a paste). Spoon chickpea mixture into a bowl and stir in egg and flour. Using your hands, shape mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties. Make tzatziki sauce: In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper. Make tomato salad: In a medium bowl, whisk together vinegar with 2 tablespoons olive oil and add shallot, tomatoes, and basil. Toss gently to combine, then season with salt and pepper. In a large nonstick skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Fry chickpea patties until golden, 3 minutes per side, then transfer to a paper towel-lined plate. Serve chickpea fritters with tzatziki sauce and tomato salad.