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!


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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Persian Cucumber

1 unit

Roma Tomato

1 unit


¼ ounce


1 unit


1 clove


½ cup

Feta Cheese


6 tablespoon

Sour Cream


13.4 ounce


82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Shawarma Spice Blend

2 unit

Whole Wheat Pitas


Not included in your delivery



Vegetable Oil

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate116 g
Sugar17 g
Dietary Fiber16 g
Protein29 g
Cholesterol55 mg
Sodium2020 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Medium Bowl
Potato Masher
Large Pan
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the pitas in step 5.) 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.


• 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 separate 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.


• 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), and 1⁄3 cup water until smooth. (For 4 servings, use 1½ tsp salt and 2⁄3 cup water.) • Stir in mashed chickpeas, minced shallot, remaining garlic, and remaining chopped dill. Season with pepper. TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.


• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium high 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. TIP: Add your batter to the pan close to the oil to avoid splatter. You may need to cook fritters in batches. • 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.


• 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.


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