Chickpea Fritters

Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.

Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.