Crispy Chickpea Fritters with Tzatziki and Tomato Salad

Total Time: Prep: Level: Easy  Serves: 4


  • 1 15-oz. can chickpeas, drained
  • 1/3 c. chopped parsley
  • 2 cloves garlic, minced, divided
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/4 tsp. cayenne
  • kosher salt
  • Black pepper
  • 1 egg, beaten
  • 3 tbsp. whole-wheat flour
  • 1/2 c. Greek yogurt
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped dill
  • 1/4 c. cucumber, finely chopped peeled and seeded
  • 1 tbsp. red wine vinegar
  • 4 tbsp. extra-virgin olive oil, divided
  • 1 shallot, thinly sliced into half moons
  • 2 c. multi-colored grape tomatoes, halved
  • 2 tbsp. chopped fresh basil


  1. In a food processor, pulse together chickpeas, parsley, half the minced garlic, cumin, coriander, cayenne, salt, and pepper until combined, but still chunky (not a paste). Spoon chickpea mixture into a bowl and stir in egg and flour.
  2. Using your hands, shape mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties.
  3. In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper.
  4. In a medium bowl, whisk together vinegar with 2 tablespoons olive oil. Add shallot, tomatoes, and basil, and toss gently to combine. Season with salt and pepper.
  5. In a large nonstick skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Fry chickpea patties until golden, 3 minutes per side. Transfer to a paper towel-lined plate.
  6. Serve chickpea fritters with tzatziki sauce and tomato salad.

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