topBanner
Shawarma-Spiced Chickpea Fritters

Shawarma-Spiced Chickpea Fritters

with Dill Yogurt Sauce plus an Arugula, Almond & Apricot Salad

Read more

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!

Tags:VeggieCalorie Smart
Allergens:MilkEggsWheatTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

1 unit

Lemon

2 clove

Garlic

1 ounce

Dried Apricots

¼ ounce

Dill

13.4 ounce

Chickpeas

2 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Yogurt

(ContainsMilk)

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Shawarma Spice Blend

2 ounce

Arugula

½ ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

Salt

Pepper

Sugar

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber14 g
Protein21 g
Cholesterol10 mg
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Strainer
Medium Bowl
Potato Masher
Small Bowl
Whisk
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• 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.)

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide salad and fritters between plates. Drizzle fritters with sauce and serve.