Crispy Chickpea Fritters with Greek Salad and Garlic Sauce

These crispy chickpea fritters are a falafel-inspired twist that brings together mashed chickpeas, shawarma spices and a light tempura batter for the perfect golden crunch. Paired with a cool Greek salad, warm pita and a creamy garlic sauce, every bite is a medley of textures and flavors.

This dish is all about building the perfect forkful: stack a piece of fritter, some cucumber-tomato salad, a drizzle of garlic sauce and a sprinkle of feta. It’s a satisfying, vegetarian-friendly meal that’s easy to make at home.

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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

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse and drain the chickpeas. In a bowl, mash them with a fork until mostly broken down but with some texture remaining.
2. Finely chop the shallot and dill. Mince the garlic clove. Add the shallot, dill, half the minced garlic, shawarma spice blend, 1 teaspoon salt and a pinch of black pepper to the mashed chickpeas. Mix well.
3. In a separate bowl, prepare the tempura batter according to package directions (usually mixing with cold water until smooth). Add the batter to the chickpea mixture and stir until combined.
4. Heat 2 tablespoons cooking oil in a large non-stick skillet over medium-high heat. Drop spoonfuls of the batter into the pan, flattening slightly to form pancake-like fritters. Cook for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
5. While the fritters cook, prepare the Greek salad: Dice the tomato and mini cucumber into small pieces. Finely chop the remaining dill. In a bowl, combine tomato, cucumber, dill, a drizzle of olive oil, a pinch of salt and a squeeze of lemon juice. Toss to combine.
6. Make 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 toaster until soft and lightly toasted. Cut into wedges.
8. To serve, arrange fritters on a plate with Greek salad, pita wedges and a dollop of garlic sauce. Crumble feta cheese over the salad and fritters. Enjoy!

Recipe Tips

FAQ

Can I use regular pita instead of whole wheat?

Yes, any type of pita works well. You can also use gluten-free pita if needed.

What can I substitute for tempura batter mix?

You can use all-purpose flour mixed with a little baking powder and cold water to achieve a similar light batter.

How do I store leftover fritters?

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