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Spiced Chickpea Fritters

Spiced Chickpea Fritters

with Greek Salad, Pita & Garlicky White Sauce

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It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. This falafel-inspired version stars chickpeas, which we mash, then coat in a light tempura batter with shawarma spices, fresh dill, shallot, and garlic. They’re shallow-fried pancake-style until crispy, then paired with some of our favorite mezze platter accompaniments: fluffy pita, refreshing Greek salad, salty feta, and creamy, garlicky white 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:Veggie
Allergens:MilkEggsWheat

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Persian Cucumber

1 unit

Roma Tomato

1 unit

Shallot

¼ ounce

Dill

1 unit

Lemon

1 clove

Garlic

½ cup

Feta Cheese

(ContainsMilk)

6 tablespoon

Sour Cream

(ContainsMilk)

13.4 ounce

Chickpeas

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Shawarma Spice Blend

2 unit

Whole Wheat Pitas

(ContainsWheat)

Not included in your delivery

Salt

Pepper

Vegetable Oil

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate115 g
Sugar17 g
Dietary Fiber15 g
Protein29 g
Cholesterol55 mg
Sodium2070 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
Small Bowl
Large Bowl
Medium Bowl
Potato Masher
Strainer
Whisk
Large Pan
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomato. Halve, peel, and thinly slice half the shallot; mince remaining shallot. Pick and roughly chop fronds from dill. Quarter lemon. Peel and mince or grate garlic. • TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the pitas in step 5.

2

• In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped dill, and half the feta (save the rest for serving). Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper. • In a second small bowl, combine sour cream with a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3

• Drain and rinse chickpeas. Place in a medium bowl and mash with a potato masher or fork until almost smooth. (It’s okay if there are still some larger chickpea pieces.) • In a large bowl, whisk together tempura mix, Shawarma Spice, salt (we used ¾ tsp kosher salt), and 1/3 cup water until smooth. Stir in mashed chickpeas, minced shallot, remaining garlic, and remaining chopped dill. Season with pepper. • 4 SERVINGS: Use 1½ tsp kosher salt and 2/3 cup water. • TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

4

• Heat a 1/3-inch layer of oil in a large, heavy-bottomed pan over mediumhigh heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping ¼-cup scoops of chickpea batter. • Cook fritters until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat. • TIP: Add your batter to the pan close to the oil to avoid splatter. You may need to cook fritters in batches.

5

• While fritters cook, toast pitas on top rack (use a baking sheet or place directly on oven rack) until warm and pliable. Halve crosswise. • TIP: You can use your toaster oven instead, if you have one. Keep an eye on the pitas as they toast—they should be soft, not crispy.

6

• Divide fritters and salad (draining first) between plates. Top with remaining feta. Serve with pitas, sauce, and remaining lemon wedges on the side. • TIP: If you like, stuff pitas with fritters and salad, then drizzle with sauce for falafel-inspired sandwiches!