It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked 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 crisp arugula, crunchy almonds, chewy-sweet 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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tempura Mix(ContainsMilk, Eggs, Wheat)
Shawarma Spice Blend
Sliced Almonds(ContainsTree Nuts)
• Wash and dry all produce. • Halve, peel, and finely chop half the shallot; thinly slice remaining shallot. 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. TIP: 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), and 1⁄3 cup cold water until smooth. (For 4 servings, use 1½ tsp salt.) TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir in mashed chickpeas, chopped shallot, remaining garlic, and remaining chopped dill until thoroughly combined. Season with pepper. • Wash out bowl used for chickpeas.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add ¼-cup scoops of batter. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, 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.