Shawarma-Spiced Chickpea Fritters
with Dill Yogurt Sauce plus an Arugula, Almond & Apricot Salad
- Milk
- Wheat
- Eggs
- Tree Nuts
It’s hard NOT to love any ingredient when it’s fritter-fied, aka fried until perfectly golden. This falafel-esque version stars chickpeas, which we mash, then mix with a light tempura batter flavored with shawarma spices, fresh dill, shallot, and garlic. They’re shallow-fried pancake-style until crispy, then placed atop a super salad consisting of peppery arugula, crunchy almonds, chewy-sweet dried apricots, and lemon-pickled shallot. For even more flavor, everything is drizzled in a zesty dill yogurt sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!
Ingredients
2 ounce
Arugula
1 unit
Chickpeas
2 tablespoon
Sour Cream
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
1 tablespoon
Shawarma Spice Blend
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 ounce
Dried Apricots
¼ ounce
Dill
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely chop half the shallot; thinly slice remaining. Zest and halve lemon. Peel and mince garlic. Pick and finely chop fronds from dill. • Drain and rinse chickpeas; transfer to a medium bowl. Mash with a potato masher or fork until almost smooth. (It’s okay if there are still some larger pieces.)
• In a small bowl, combine sliced shallot and juice from half the lemon. Season with salt and a pinch of sugar. Set aside to pickle. • In a separate small bowl, combine sour cream, yogurt, lemon zest, half the chopped dill, 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.
• In a second medium bowl, whisk together tempura mix, Shawarma Spice, salt (we used ¾ tsp; 1½ for 4 servings), and 1⁄3 cup cold water until smooth. TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancakebatter-like consistency. • Stir in chickpeas, chopped shallot, remaining garlic, and remaining chopped dill until thoroughly combined. Season with pepper. • Wash out bowl used for chickpeas.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add ¼-cup scoops of batter. (TIP: You may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. • Transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.
• Add arugula, almonds, apricots, and as much pickled shallot (draining first) as you like to bowl used for chickpeas. Toss with a large drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
• Divide salad and fritters between plates. Drizzle fritters with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fritters' taste, though some found them bland; the zesty dill yogurt sauce was a hit 🍲.
- Ease of prep: Several noted it took longer than expected; some found forming and cooking the fritters challenging.
- Suggestions: Consider adding more shawarma spice for bolder flavor; try making thinner fritters for a crispier texture.
- Portions: Some felt the salad portion was too small compared to the fritters; others found the meal satisfying.
- Texture: Several mentioned the fritters were dense or mushy inside; cooking longer or flattening more might help.
Reviews from our home cooks
Love this. I would never seek this recipe out independently, so it was a welcome change up. The Shawarma spices are delicious, reminds me of my teenage falafel-eating years. Definitely, a must try!
The chickpea fritters were delicious and perfectly seasoned. A refreshing change for a true carnivore. Sauce was fresh and seasoned very well. Arugula was also fresh. I thoroughly enjoyed this change of pace meal.
This was the last thing I made and the favorite of our first box. I was nervous if my family would love the chickpeas as well as in my own ability to make the fritters. The directions were easy to follow and ALL of the flavors..... fritters, drizzle and salad were so yummy!! We could have used more arugula for 4 people, but the flavors still made this a 4 star!!
Yummy! The chickpeas were totally transformed and the fritters were delicious. Really enjoyed the dill sauce and arugula salad too.
The tempura batter incorporated into the chickpeas made the fritters so light and airy. Great flavor too.
Love the shawarma spices. The fritters were easier than I expected, and really delicious!
A little fussy to make but worth it in flavor. The shawarma lifted the fritters and liked the lemon on the salad
Very satisfying crunch on the fritters, and the salad was bright without being overwhelming (as arugula by itself can often be). The imitation tzatziki was lovely and gave depth to the fritters. The fritters themselves didn't have a lot of flavor despite the shawarma seasoning. But I still ate them and enjoyed them. ;)
Very filling and loved the Arugula w/Dill Yogurt Sauce salad....the Chickpea Fritters just needed a little something extra (spice-wise)...next time will make more of the dill yogurt sauce to go over the fritters too.
I have never had chickpea fritters before and this meal has opened my eyes to all kinds of new ingredients! Try it out it's wonderful.
