topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Chickpea Fritters

Spiced Chickpea Fritters

with Greek Salad, Pita & Garlicky White Sauce

It’s hard NOT to love any ingredient when it’s fritter-fied, aka mixed into a batter and cooked until perfectly golden. This falafel-inspired version stars chickpeas, which we mash, then combine with 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 bread, a refreshing Greek salad, salty feta, and a 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

1 unit

Persian Cucumber

1 unit

Roma Tomato

1 unit


¼ ounce


1 unit


1 clove


½ cup

Feta Cheese

(Contains Milk)

6 tablespoon

Sour Cream

(Contains Milk)

13.4 ounce


82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 tablespoon

Shawarma Spice Blend

2 unit

Whole Wheat Pitas

(Contains Wheat)

Not included in your delivery



Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories940 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate123 g
Sugar17 g
Dietary Fiber16 g
Protein29 g
Cholesterol55 mg
Sodium1970 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.


Small Bowl
Large Bowl
Medium Bowl
Potato Masher
Large Pan
Paper Towel
Slotted Spoon



• 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 warm the pitas in step 5.) Wash and dry 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.

Make Salad & Sauce

• 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.

Mix Batter

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

Cook Fritters

• 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.

Toast Pitas

• While fritters cook, warm pitas on top rack (use a baking sheet or place directly on oven rack) until pliable. Halve crosswise. TIP: You can use your toaster oven instead, if you have one. Keep an eye on the pitas as they warm—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!

Meal right image

Explore Similar Recipes

Meal left image