Step 1

Place leek in a bowl and cover with boiling water. Set aside for 1-2 minutes or until soft. Drain well. Place chickpeas in a bowl and use a fork to roughly mash. Add leek, eggs, flour and 1 tablespoon of parsley and stir until well combined. Season to taste.

Step 2

Heat oil in a non-stick frying pan over medium high heat. To cook 4 fritters at a time, place four 60ml (1/4-cup) quantities of batter around edge of the pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath. Turn and cook for a further 2-3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 fritters.

Step 3

To serve, place 3 fritters on each plate and top with tzatziki. Sprinkle with remaining parsley.