Middle Eastern · Lunch
Crispy Chickpea Fritters with Herbs
Golden fried patties of mashed chickpeas blended with parsley, cilantro, garlic and cumin, bound lightly and crisped in hot oil until the crust shatters while the centre stays soft. Served with lemon wedges and a tahini-yogurt sauce for dipping.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
420Calories
14.2gProtein
24.8gFat
38.5gCarbs
4.8gSugar
10.6gFiber
580mgSodium
3mgChol
3.9gSat Fat
650mgPotassium
180mgCalcium
3.8mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Pulse the chickpeas, parsley, cilantro, garlic and onion in a food processor until coarsely blended but not pureed, leaving visible herb flecks.
2
Build
Transfer to a bowl and stir in the cumin, coriander, baking powder, flour, salt and pepper until the mixture holds together when pressed.
3
Chill
Cover and rest the mixture in the refrigerator for 10 minutes so the flour hydrates and the patties hold shape better when fried.
4
Shape
Divide the mixture into 4 equal portions and press each into a patty about 2.5 inches wide and 3/4 inch thick.
5
Fry
Heat the olive oil in a skillet over medium heat until it shimmers. Fry the patties for 3 minutes per side until deep golden brown and firm.
6
Drain
Lift the patties onto a paper towel-lined plate to blot excess oil for 1 minute while still hot.
7
Finish
Whisk the yogurt, tahini and lemon juice in a small bowl until smooth and pourable.
8
Plate
Arrange the fritters on a plate with the tahini-yogurt sauce and lemon wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked chickpeas
- 2.6 oz74g parsley
- 2.6 oz74g cilantro
- 4 cloves4 cloves garlic
- 1 oz28g onion
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp baking powder
- 3 tbsp24g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp88ml olive oil, for frying
- 4 tbsp60g plain yogurt
- 2 tbsp30g tahini
- 2 tsp10ml lemon juice
- 22 lemon wedge, for serving
