Crispy Spiced Chickpea Fritters with Greek Salad and Garlic Sauce

These crispy spiced chickpea fritters are a delicious twist on falafel, featuring mashed chickpeas mixed with a light tempura batter and aromatic shawarma spices. Pan-fried until golden, they pair beautifully with a fresh Greek salad, warm pita and a tangy garlic sauce.

Perfect for a quick weeknight dinner or a fun mezze-style spread, this recipe brings together vibrant flavors and textures. Serve the fritters with the salad and sauce for a complete, satisfying meal.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Vegetable oil, for fryingView 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 the cucumber lengthwise, then slice crosswise into half-moons. Dice the tomato. Halve, peel and thinly slice half the shallot; mince the remaining shallot. Chop the dill fronds. Quarter the lemon. Mince or grate the garlic.
2. In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped 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. In a medium bowl, mash with a potato masher or fork until almost smooth (some chunks are fine). In a large bowl, whisk together tempura mix, shawarma spice, ¾ teaspoon salt and ⅓ cup water until smooth. Stir in mashed chickpeas, minced shallot, remaining garlic and remaining dill. Season with pepper. If batter is too thick, add water 1 tablespoon at a time until pancake-batter consistency.
4. Heat ⅓ inch of vegetable oil in a large heavy-bottomed pan over medium-high heat. When oil shimmers, drop a bit of batter to test; it should sizzle. Carefully add heaping ¼-cup scoops of batter. Cook until golden and crisp, 3-4 minutes per side. Transfer to a paper-towel-lined plate. Sprinkle with salt. Cook in batches if needed.
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 so they stay soft, not crispy.
6. Divide fritters and salad (drain excess liquid) among plates. Top with remaining feta. Serve with pitas, garlic sauce and lemon wedges. For a sandwich, stuff pitas with fritters and salad, then drizzle with sauce.

Recipe Tips

FAQ

Can I use regular flour instead of tempura mix?

Tempura mix gives a light, crispy texture. You can substitute with all-purpose flour mixed with a little cornstarch, but the result may be slightly denser.

How do I store leftover fritters?

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

Can I make this recipe gluten-free?

Use a gluten-free tempura mix or a blend of rice flour and cornstarch. Ensure pitas are gluten-free or omit them.