Crispy Spiced Chickpea Fritters with Greek Salad and Garlic Sauce

These crispy spiced chickpea fritters are a delightful twist on falafel, featuring mashed chickpeas mixed with shawarma spices, fresh dill, shallot and garlic. Coated in a light tempura batter and pan-fried until golden, they offer a satisfying crunch with every bite.

Serve them alongside warm pita, a refreshing Greek salad with cucumber, tomato and feta and a creamy garlicky white sauce. Stack everything on your fork for the perfect bite of textures and flavors!

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the chickpeas. In a bowl, mash them with a fork until mostly smooth but with some texture.
2. Finely chop the shallot and dill. Mince the garlic. Add to the mashed chickpeas along with the shawarma spice blend, 1/2 teaspoon salt and a pinch of black pepper. Mix well.
3. In a separate bowl, prepare the tempura batter according to package directions (usually mixing with cold water until smooth). Stir the chickpea mixture into the batter until combined.
4. Heat cooking oil in a large non-stick skillet over medium-high heat. Drop spoonfuls of the batter into the pan, flattening slightly to form fritters about 3 inches wide. Cook for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
5. Meanwhile, make the Greek salad: dice the tomato and cucumber into small cubes. Crumble the feta cheese. Toss together with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Prepare the garlic sauce: in a small bowl, combine sour cream, the remaining minced garlic, a squeeze of lemon juice and a pinch of salt. Stir until smooth.
7. Warm the pitas in a dry skillet or microwave for about 30 seconds. Cut into wedges.
8. Serve the fritters with the Greek salad, pita wedges and garlic sauce on the side. Enjoy!

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain and rinse them well before mashing.

Can I bake these fritters instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crispy.

How do I store leftovers?

Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness.