Crispy Curried Chickpea Fritters with Spinach Rice Pilaf and Pickled Raisins

These crispy curried chickpea fritters are a delightful twist on traditional Indian flavors. Mashed chickpeas are mixed with a light tempura batter and curry spices, then shallow-fried until golden and crunchy. Served over a bed of fluffy basmati rice pilaf with spinach and topped with 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. The fritters are crispy on the outside and tender on the inside, while the rice pilaf is infused with onion, scallions and cashews. The pickled raisins add a sweet-tart pop and the creamy garlic sauce brings it all together. It’s a satisfying vegetarian meal that’s sure to become a favorite.

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Ingredients

1 unit 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 YogurtView ingredient guideLike ingredientDislike ingredient

3 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 produce. Halve, peel and finely dice red onion until you have 1 cup; mince remaining onion until you have 2 tablespoons and set aside in a medium bowl for later. (For 4 servings, finely dice whole onion; mince diced onion until you have 4 tablespoons.) Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lemon. Peel and mince garlic. Drain and rinse chickpeas.
2. Melt 1 tablespoon butter in a small pot over medium-high heat (use 2 tablespoons butter and a medium pot for 4 servings). Add diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, for 1 minute. Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat. Add spinach; cover until wilted, about 2 minutes, then stir to combine.
3. While rice cooks, place raisins in a small bowl (roughly chop any large raisins if necessary). Add juice from one lemon wedge (two wedges for 4 servings), a pinch of salt and just enough hot water to cover. Set aside to pickle. In a separate small bowl, combine sour cream, yogurt, a squeeze of lemon juice and a pinch of garlic to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Add chickpeas to bowl with minced onion. Mash chickpeas with a potato masher or fork until almost smooth (some larger pieces are okay). Stir in tempura batter mix, scallion greens, remaining garlic, ⅓ cup water (⅔ cup for 4 servings) and 2 teaspoons curry powder (4 teaspoons for 4; be sure to measure) until evenly combined. Season with salt (we used ¾ teaspoon; 1½ teaspoons for 4) and pepper. Tip: 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 oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. (Tip: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt.
6. Divide rice pilaf between plates and top with chickpea fritters. Drizzle with creamy garlic sauce and as many pickled raisins (draining first) as you like. 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 blend of rice flour and cornstarch. Adjust the water as needed to achieve the right consistency.

Can I bake the fritters instead of frying?

For a lighter version, you can bake the fritters at 425°F (220°C) on a parchment-lined baking sheet. Brush or spray with oil and bake for about 15-20 minutes, flipping halfway, until golden and crisp.

How do I store leftovers?

Store leftover fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat fritters in a skillet or oven to restore crispness.