Crispy Chickpea Fritters with Greek Salad and Garlic Sauce

These crispy chickpea fritters are a delicious twist on falafel, featuring mashed chickpeas mixed with shawarma spices, fresh dill and garlic, then pan-fried until golden brown. They’re served with a bright Greek salad, creamy garlic sauce and warm pita for a complete and satisfying meal.

Perfect for a weeknight dinner or a fun appetizer, these fritters come together quickly with simple ingredients. The combination of crunchy fritters, tangy salad and creamy sauce is irresistible. Plus, you can stuff everything into pita for a handheld sandwich!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma 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

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

13.4 ounce 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

Vegetable oilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (or use a toaster oven). Wash and dry all produce. Halve cucumber lengthwise, then slice crosswise into half-moons. Dice tomato. Halve, peel and thinly slice half the shallot; mince the remaining shallot. Chop dill fronds. Quarter lemon. Peel and mince garlic.
2. In a small bowl, combine cucumber, tomato, sliced shallot, half the dill and half the feta. Drizzle with olive oil and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, mix sour cream with a pinch of garlic. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
3. Drain and rinse chickpeas. In a medium bowl, mash chickpeas with a potato masher or fork until almost smooth (some chunks are okay). In a large bowl, whisk together tempura mix, shawarma spice, 3/4 teaspoon salt and 1/3 cup water until smooth. Stir in mashed chickpeas, minced shallot, remaining garlic and remaining dill. Season with pepper. If batter is too thick, add more water 1 tablespoon at a time until it resembles pancake batter.
4. Heat 1/3 inch of vegetable oil in a large heavy-bottomed pan over medium-high heat. When oil is shimmering, carefully drop heaping 1/4-cup scoops of batter into the pan (add batter 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 season with a pinch of salt.
5. While fritters cook, warm pitas on the top oven rack (or in a toaster oven) until pliable. Cut in half crosswise. Watch closely so they stay soft, not crispy.
6. Divide fritters and salad (drained) among plates. Top with remaining feta. Serve with pitas, garlic sauce and lemon wedges. For falafel-inspired sandwiches, stuff fritters and salad into pitas and 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 all-purpose flour mixed with a little cornstarch, but the texture may vary.

How do I store leftover fritters?

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura mix or a blend of gluten-free flour and cornstarch. Also ensure the pitas are gluten-free.