Get a small pot of water with a couple of teaspoons of salt going over high heat until it reaches a boil. Once it reaches a boil, throw the potato chunks in and let cook for 12-15 minutes, until the potato can be pulled apart with a fork.

Drain and set the potatoes aside to let cool for a couple minutes.

Pour a tablespoon of olive oil into a medium sized pan over medium heat. Using a pastry brush, brush the olive oil all over the pan. While the pan is heating up, make the fritter batter.

In a 9 by 11 or 9 by 13 glass baking dish, throw in your cooked potato and drained and rinsed chickpeas. Mash the potatoes and chickpeas with a fork until combined (all the chickpeas should be mashed! No big chunks)

Then add in the cheese, egg, paprika, cumin, garlic powder, salt and pepper. Mix all the ingredients together.

Form 8 patties with the fritter mixture and place them all in the frying pan. (only 6 fit in my pan, so I cooked the other 2 patties after! Cook however many you can fit).

Let cook until the underside of the fritters are nice and golden brown, about 3-4 minutes. Flip with a spatula and repeat the same instructions for the other sides of the fritters. (Pictures are above for reference).

Once golden brown on both sides, take the fritters off the pan and place on a plate with some yogurt. Serve warm! You can store these in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Enjoy!:)