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, curry powder and aromatics, then pan-fried until golden and crunchy. Served over a bed of fluffy basmati rice pilaf with wilted spinach, tangy pickled raisins and a 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 savory and spiced, the rice pilaf is buttery and studded with cashews and the quick-pickled raisins add a sweet-tart pop. A drizzle of creamy garlic sauce ties it all together. It’s a satisfying vegetarian meal that comes together in about 40 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

13.4 ounce 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 Low-Fat YogurtView ingredient guideLike ingredientDislike ingredient

4 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 all produce. Halve, peel and finely dice the red onion until you have 1 cup; mince the remaining onion until you have 2 tablespoons and set aside in a medium bowl for step 4. Trim and thinly slice the scallions, separating whites from greens. Roughly chop the spinach. Quarter the lemon. Peel and mince the garlic. Drain and rinse the chickpeas.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, veggie 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 the spinach to the pot, cover and let wilt for about 2 minutes. Stir to combine.
3. While the rice cooks, place the golden raisins in a small bowl. Add juice from one lemon wedge, a pinch of salt and enough hot water to just cover. Set aside to pickle. In another small bowl, combine the sour cream, yogurt, a squeeze of lemon juice and a pinch of minced garlic to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Add the drained chickpeas to the bowl with the minced onion. Mash with a potato masher or fork until almost smooth (some larger pieces are okay). Stir in the tempura mix, scallion greens, remaining garlic, ⅓ cup water and 2 teaspoons curry powder until evenly combined. Season with salt (about ¾ teaspoon) and pepper. The batter should be thick but not dry; if needed, add more water 1 tablespoon at a time.
5. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot (a drop of batter sizzles when added), drop ¼-cup scoops of batter into the pan. Work in batches if needed. Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Sprinkle with a pinch of salt.
6. Divide the rice pilaf between plates. Top with chickpea fritters. Drizzle with the creamy garlic sauce and scatter pickled raisins (drained) over the top. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but basmati rice gives the best texture and flavor for this pilaf. If using another long-grain rice, adjust cooking time and water according to package directions.

Can I make these fritters gluten-free?

The tempura mix typically contains wheat, but you can substitute with a gluten-free tempura batter mix or a blend of rice flour and cornstarch.

How do I store leftovers?

Store 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.