Crispy Curried Chickpea Fritters with Spinach Rice and Pickled Raisins

These crispy curried chickpea fritters are a delicious twist on traditional Indian flavors. Mashed chickpeas are mixed with a light tempura batter, curry powder and aromatics, then pan-fried until golden and crunchy. Served over a bed of fluffy basmati rice pilaf with wilted spinach, tangy pickled raisins and a drizzle of creamy garlic sauce, every bite is a perfect balance of textures and tastes.

This recipe is all about building layers of flavor-from the savory fritters to the sweet-and-sour raisins and the cool, garlicky sauce. It’s a satisfying vegetarian meal that comes together in about 40 minutes, making it ideal for a weeknight dinner or a special weekend treat.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Low-Fat YogurtView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion until you have 1 cup; mince the remaining onion until you have 2 tablespoons and set aside in a medium bowl for step 4. Trim and thinly slice the scallions, separating whites from greens. Roughly chop the spinach. Quarter the lemon. Peel and mince the garlic. Drain and rinse the chickpeas.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, ¾ cup water, the veggie stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Add the spinach to the rice, cover until wilted (about 2 minutes), then stir to combine.
3. While the rice cooks, place the raisins in a small bowl. Add juice from one lemon wedge, a pinch of salt and enough hot water to just cover. Set aside to pickle. In another small bowl, combine the sour cream, yogurt, a squeeze of lemon juice and a pinch of garlic to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Add the drained chickpeas to the bowl with the minced onion. Mash with a potato masher or fork until almost smooth (some larger pieces are okay). Stir in the tempura mix, scallion greens, remaining garlic, ⅓ cup water and 2 teaspoons curry powder until evenly combined. Season with salt (about ¾ teaspoon) and pepper. The batter should be thick but not dry-add more water 1 tablespoon at a time if necessary.
5. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles, add ¼-cup scoops of batter (work in batches if needed). Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer the fritters to a paper-towel-lined plate and season with a pinch of salt.
6. Divide the rice pilaf between plates and top with the chickpea fritters. Drizzle with the creamy garlic sauce and scatter pickled raisins (drained) on top. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make these fritters gluten-free?

Yes, you can substitute the tempura mix with a gluten-free tempura batter or a mixture of rice flour and cornstarch. Adjust the water as needed to achieve the right consistency.

How do I store and reheat leftovers?

Store leftover fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat fritters in a skillet over medium heat to restore crispiness or in an oven at 350°F for about 10 minutes.

Can I use a different type of rice?

Absolutely! Jasmine rice or long-grain white rice work well. Adjust the cooking time and water amount according to the rice package instructions.