Spiced Chickpea Fritters
with Greek Salad, Pita & Garlicky White Sauce
- Milk
- Sesame
- Wheat
- Eggs
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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
6 tablespoon
Sour Cream
1 unit
Lemon
1 clove
Garlic
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 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.
• 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, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fritters' crispy texture and shawarma spice blend, though some found them bland and suggested adding more seasoning.
- Ease of prep: While some found it time-consuming, others appreciated learning to make homemade fritters; many noted frying was messy.
- Suggestions: Consider adding more herbs or lemon to boost fritter flavor; try making thinner patties for better crispiness.
- Portions: Several wished for more cucumber salad to balance the filling fritters; some found it made plenty for leftovers.
- Pairings: Many enjoyed stuffing the pita with fritters and salad; some suggested adding hummus or tzatziki for extra flavor.
Reviews from our home cooks
Chickpea fritters and the salad were banging with flavor. The recipe was a little more hands on that I'd prefer on a regular basis, but it was fun to cook as a family. Since the fritters are shallow-fried, they were a little greasy. I would try again and cook them like pancakes with less grease.
We both thought that this was one of the best meals that we have had. The fritters were crispy and the sauce (made from sour cream vs. yogurt, which was interesting) was VERY "garlicy". The Greek salad was good too and the pita bread was a nice addition.
The fritters were fairly easy to make. The salad that came along with it was a great and flavorful addition to the whole meal. I ended up adding a tiny bit of ground garlic to the white sauce to spice it up a bit.
Recipe was delicious. Wish the chickpea fritters could be baked or cooked with less fat. They tasted great but the calories for the meal are very high. Also recipe took a lot longer to prep and make than what the card said.
These chickpea fritters were so lovely, almost creamy, not dry like a lot of falafel. Salad was good, but even tastier the next day.
If we could give this meal a 10 star rating, we would in a heartbeat! The chickpea fritters were so flavorful & have become a staple in our household in between deliveries, & the Greek salad was so light & tasty! We would love to see them on the menu again soon!
Had a ton of chickpea fritters left over, and not enough of the greek salad to match it, I got the 4 person recipe and felt like it had salad for 3 and chickpea fritters for 6! But all tasted very good!
The pita makes the meal feel too heavy. The fritters can stand on their own, with a side salad. Just like the Shawarma spiced fritters recipe - perfect
The recipe was hard and i wanted so badly to love it. The chickpeas needed to be blended as it is nearly impossible to mash them with a fork like the recipe says. There was no lemon in my bag despite it being in the recipe. At least twice as much garlic was needed to make the sauce/ watered down sour cream taste like something. The fritters and salad made a good meal though and there was plenty of feta.
Recipe should say to make the chick pea fritters thin . I believe thinner and crispier would be more tasty. The Greek salad and tsatziki dressing was excellent
