For The Yogurt Dip:

Cup of Yum
1. Add the Greek yogurt, lime juice and zest in a small bowl.
2. Finely chop the fresh mint leaves and add to the bowl as well.
3. Season with salt and pepper and whisk until fully combined. NOTE: Depending on the type of Greek yogurt you are using (strained, light, full-fat) you may need to add a splash of water to make the dip a bit runnier according to your liking.

For The Chickpea Fritters:

1. Drain chickpeas in a strainer.
2. In a small food processor, add the chickpeas, olive oil, garlic clove, and oregano. Blend until smooth.
3. Transfer mixture into a mixing bowl and add the remaining ingredients for the fritters, except the flour. Season with salt and pepper.
4. Mix well until fully combined. Then gradually stir in the flour one tablespoon at a time. The mixture should look like a sticky dough.
5. Half fill a small pot or pan with frying oil over medium-high heat.
6. Take one tablespoon of the mixture in your hands and dust lightly with flour so you'll be able to shape it into a ball.
7. Dip the ball in the hot oil and reduce heat to medium. Add a few more balls and deep-fry for 8-10 minutes, flipping them every now and then to cook evenly. Make sure to fry them in small batches so they don't get overcrowded in the pan. Once they get a deep golden color transfer on paper towels to drain excess oil.
8. Serve along with the Greek yogurt dip.