Crispy Spiced Chickpea Fritters with Greek Salad and Garlic Sauce

These crispy chickpea fritters are a flavor-packed twist on falafel. Mashed chickpeas are mixed with shawarma spices, fresh dill, shallot and garlic, then coated in a light tempura batter and fried until golden. The result is a crunchy exterior with a soft, savory interior that pairs perfectly with a bright Greek salad, salty feta and creamy garlic sauce.

Serve them with warm whole wheat pita for a satisfying meal that’s perfect for dipping and stacking. Whether you stuff them into pita pockets or enjoy them on a plate with all the fixings, these fritters are sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (or use a toaster oven). Wash and dry produce. Trim and halve cucumber lengthwise, then slice crosswise into half-moons. Dice tomato. Halve, peel and thinly slice half the shallot; mince the remaining shallot. Pick and roughly chop dill fronds. Quarter lemon. Peel and mince or grate garlic.
2. In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped dill and half the feta. Drizzle with olive oil and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, combine sour cream with a pinch of garlic. Stir in water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
3. Drain and rinse chickpeas. Place in a medium bowl and mash with a potato masher or fork until almost smooth (some chunks are okay). In a large bowl, whisk together tempura mix, shawarma spice blend, stock concentrate, ¾ teaspoon salt (1½ tsp for 4 servings) and ⅓ cup water (⅔ cup for 4) until smooth. If too thick, add more water 1 tablespoon at a time until batter is like pancake batter. Stir in mashed chickpeas, minced shallot, remaining garlic and remaining chopped dill. Season with pepper.
4. Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is shimmering and a drop of batter sizzles, carefully add heaping ¼-cup scoops of batter (add close to oil to avoid splatter). Cook in batches if needed. Fry until golden brown and crisp, 3-4 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Turn off heat.
5. While fritters cook, toast pitas on the top rack of the oven (or in a toaster oven) until warm and pliable, about 2-3 minutes. Alternatively, microwave wrapped in a damp paper towel for 20 seconds. Halve pitas crosswise.
6. Divide fritters and salad (drain first) between plates. Top with remaining feta. Serve with pitas, garlic sauce and lemon wedges. For sandwiches, stuff pitas with fritters and salad, then drizzle with sauce.

Recipe Tips

FAQ

Can I use a different type of flour instead of tempura mix?

Tempura mix gives a light, crispy texture. You can substitute with an equal amount of all-purpose flour mixed with 1/2 teaspoon baking powder, but the result may be slightly denser.

How do I store leftover fritters?

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven to restore crispness.

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura mix or a blend of gluten-free flour and cornstarch. Ensure all other ingredients are gluten-free.