Spiced Chickpea Fritters
with Greek Salad, Pita & Garlicky White Sauce
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Persian Cucumber
1 unit
Roma Tomato
1 unit
Shallot
¼ ounce
Dill
1 unit
Lemon
1 clove
Garlic
½ cup
Feta Cheese
(Contains Milk)
6 tablespoon
Sour Cream
(Contains Milk)
13.4 ounce
Chickpeas
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
Salt
Pepper
Vegetable Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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 remaining lemon wedges on the side. • TIP: If you like, stuff pitas with fritters and salad, then drizzle with sauce for falafel-inspired sandwiches!
