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
- 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.
- Using your hands, shape mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties.
- In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper.
- 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.
- 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.
- Serve chickpea fritters with tzatziki sauce and tomato salad.