Shawarma-Spiced Chickpea Fritters
with Dill Yogurt Sauce plus an Arugula, Almond & Apricot Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Lemon
2 clove
Garlic
1 ounce
Dried Apricots
¼ ounce
Dill
13.4 ounce
Chickpeas
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Yogurt
(Contains Milk)
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Shawarma Spice Blend
2 ounce
Arugula
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
Sugar
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.)
• 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.
• 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.
• 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.
• 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.
• Divide salad and fritters between plates. Drizzle fritters with sauce and serve.
