Smashed chickpeas, sweet corn kernels and a touch of curry powder come together in these hearty pan-fried fritters. Herbed yogurt doubles as a fritter topping and a dressing for the companion carrot slaw, making this is an easy weeknight vegetarian meal.
1 medium lime
1 can (about 15 oz.) chickpeas, rinsed and drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1/4 cup all-purpose flour
1 large egg
1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided
3 green onions, thinly sliced, divided
1/2 tsp. curry powder
Salt and freshly ground black pepper
1 1/2 cups plain whole or 2% Greek yogurt
1 bag (10 oz.) shredded carrots
4 Tbsp. vegetable oil, divided
Finely grate the lime zest into a large bowl. Cut the zested lime into wedges and set aside. Add drained chickpeas to the bowl with zest and mash well with a potato masher. Stir in drained corn, flour, egg, 2 Tbsp. cilantro, 1/3 of the green onions, curry powder and 1/4 tsp. salt.
Squeeze enough juice from 1 or 2 lime wedges to get 1 1/2 tsp. juice; stir into yogurt with remaining green onions, 1/4 cup cilantro and 1/2 tsp. salt together in a medium bowl. Transfer 2/3 cup of the yogurt sauce to a medium bowl; add carrots, toss to combine and season to taste with salt and pepper.
Heat 2 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Drop 4 portions (scant 1/4 cup each) of the corn mixture into the pan, spacing them evenly apart. Using a spatula, gently flatten each into a 3-inch wide fritter (about 3/4-inch thick). Fry until golden brown, 2 to 2 1/2 minutes per side.
Transfer to a serving plate and repeat with remaining oil and corn mixture (should get 12 fritters). Serve fritters with yogurt sauce, carrot slaw and remaining lime wedges.