Crispy Spiced 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. Served with a bright Greek salad, creamy garlic sauce and warm pita, this meal is perfect for a quick weeknight dinner or a fun weekend lunch.

The fritters are light and crispy thanks to a tempura batter, while the salad adds freshness with cucumber, tomato and feta. The garlicky white sauce ties everything together. Stack a little of everything on your fork for the perfect bite!

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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. 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. Mash in a medium bowl with a potato masher or fork until almost smooth (some chunks are fine). In a large bowl, whisk tempura mix, shawarma spice, 3/4 teaspoon salt (1 1/2 tsp for 4 servings) and 1/3 cup water (2/3 cup for 4) until smooth. Stir in mashed chickpeas, minced shallot, remaining garlic and remaining dill. Season with pepper. If too thick, add water 1 tablespoon at a time until pancake-batter consistency.
4. Heat 1/3 inch vegetable oil in a large heavy-bottomed pan over medium-high heat. When oil shimmers, carefully drop heaping 1/4-cup scoops of batter into the pan (add close to oil to avoid splatter). Cook in batches if needed. Fry until golden and crisp, 3-4 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt.
5. While fritters cook, toast pitas on the top oven rack (or in a toaster oven) until warm and pliable. Halve crosswise. Keep an eye on them-they should be soft, not crispy.
6. Divide fritters and salad (drain first) among plates. Top with remaining feta. Serve with pitas, sauce and lemon wedges. For sandwiches, stuff pitas with fritters and salad, then drizzle with sauce.

Recipe Tips

FAQ

Can I use a different type of flour instead of tempura mix?

Yes, you can substitute all-purpose flour mixed with a little baking powder. Use about 2/3 cup flour and 1 teaspoon baking powder for the same amount of batter.

Can I bake the fritters instead of frying?

While frying gives the best crispy texture, you can bake them at 425°F on a greased baking sheet for about 15-20 minutes, flipping halfway, until golden.

How do I store leftovers?

Store fritters and salad separately in airtight containers in the fridge for up to 2 days. Reheat fritters in a toaster oven or skillet to regain crispiness.