Crispy Curried Chickpea Fritters with Spinach Rice and Pickled Raisins

These crispy chickpea fritters are packed with warm curry spices and golden on the outside, tender on the inside. They’re served over a bed of fluffy basmati rice pilaf with wilted spinach, topped with tangy pickled raisins and a creamy garlic sauce for a balanced, satisfying meal.

Inspired by Indian flavors, this dish brings together savory, sweet and tangy elements in every bite. The fritters are made from mashed chickpeas mixed with a light tempura batter, then pan-fried until perfectly crisp. Pair them with the aromatic rice and pickled raisins for a dinner that’s sure to become a favorite.

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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. Finely dice enough red onion to measure 1 cup; mince the remaining onion to get 2 tablespoons and set aside in a medium bowl. Trim and thinly slice scallions, separating white and green parts. Roughly chop spinach. Quarter the lemon. Peel and mince garlic. Drain and rinse 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 rice, ¾ cup water, stock concentrate 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. Add spinach to the pot, cover and let wilt for about 2 minutes. Stir to combine and keep warm.
3. While rice cooks, place raisins in a small bowl. Squeeze in juice from one lemon wedge, add a pinch of salt and pour in enough hot water to just cover. Set aside to pickle. In another small bowl, combine 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 sauce reaches a drizzling consistency. Season with salt and pepper.
4. Add 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 tempura mix, scallion greens, remaining garlic, ⅓ cup water and 2 teaspoons curry powder until evenly combined. Season with ¾ teaspoon salt and pepper. The batter should be thick but not dry; add more water 1 tablespoon at a time if needed.
5. Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When the oil is hot (a drop of batter sizzles on contact), drop ¼-cup scoops of batter into the pan, working in batches if needed. Cook until golden brown and crisp, 3-4 minutes per side. Use a slotted spoon to transfer fritters to a paper-towel-lined plate. Sprinkle with a pinch of salt.
6. Divide the rice pilaf among plates. Top with chickpea fritters, drizzle with creamy garlic sauce and scatter pickled raisins (drained) on top. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make these fritters gluten-free?

Yes, substitute the tempura mix with a gluten-free tempura batter or chickpea flour. Adjust water as needed to achieve the right consistency.

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 to restore crispness.

Can I use a different type of rice?

Absolutely. Long-grain white rice, jasmine or brown rice work well. Adjust cooking time and liquid according to the rice type.