CHICKPEA FRITTERS WITH ZUCCHINI AND FETA

Steps:

• Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
• Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
• Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
• Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
• Serve fritters with the yogurt mixture.