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 pan-fried until golden and crunchy. Served over a bed of fluffy spinach rice pilaf and topped with tangy pickled raisins and a creamy garlic drizzle, every bite is a perfect balance of textures and tastes.

This recipe is all about building layers of flavor: the earthy curry powder, the bright lime, the sweet-tart raisins and the rich garlic sauce. It’s a satisfying meal that comes together in under an hour, perfect for a weeknight dinner or a weekend treat.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion until you have 1 cup; mince remaining onion until you have 2 TBSP and set aside in a medium bowl for Step 4. Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lime. Peel and mince garlic. Drain and rinse chickpeas.
2. Melt 1 TBSP butter in a small pot over medium-high heat. Add diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, 1 minute. Stir in rice, stock concentrate, ¾ cup water 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; stir to combine.
3. While rice cooks, place raisins in a small bowl. Add juice from one lime wedge, 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 lime juice and a pinch of garlic to taste. Add water 1 tsp 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. Stir in tempura batter mix, scallion greens, remaining garlic, ⅓ cup water and 2 tsp curry powder until evenly combined. Season with salt (we used ¾ tsp) and pepper. Batter should be thick but not dry-add more water 1 TBSP 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. 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 lime wedges on the side.

Recipe Tips

FAQ

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura batter mix or substitute with rice flour and a pinch of baking powder.

Can I prepare the fritters ahead of time?

Fritters are best served fresh and crispy. However, you can reheat them in a 350°F oven for about 5 minutes to restore crispness.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt can be used as a substitute for sour cream in the sauce.