Greek · Lunch
Crispy Chickpea Fritters
Baked-fried chickpea fritters built on mashed chickpeas, scallion, dill, and lemon zest, lightly pan-seared in minimal olive oil for a crisp shell without deep-frying. Finished with a cooling yogurt-garlic dip, these capture classic Greek revithokeftedes flavor while staying lean, light, and genuinely low in calories.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
338Calories
14.2gProtein
14.6gFat
37.8gCarbs
4.6gSugar
8.9gFiber
660mgSodium
4mgChol
2.6gSat Fat
490mgPotassium
140mgCalcium
3.1mgIron
0.1mcgVitamin B12
12mgVitamin C
Goes well with
Greek Lager Beer
local
Greek Coffee (Elliniko)
international
vegetarian
low-calorie
low-cholesterol
high-fiber
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Mash the 160g cooked chickpeas with a fork until mostly smooth with texture remaining.
2
Build
Stir flour, scallion, dill, lemon zest, garlic, cumin, baking powder and salt into chickpeas until a thick, scoopable mixture forms.
3
Chill
Cover and refrigerate for 15 minutes until the mixture firms enough to shape.
4
Shape
Divide into 4 equal portions and flatten each into a 2-inch patty.
5
Sear
Heat 1/2 tbsp olive oil in a nonstick skillet over medium heat; fry patties 3-4 minutes per side until deep golden and crisp.
6
Finish
Whisk yogurt, lemon juice and garlic together in a bowl until smooth.
7
Plate
Arrange fritters on a plate with yogurt dip and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cooked chickpeas
- 4 tbsp4 tbsp all-purpose flour
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp lemon zest
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp olive oil
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- 22 lemon wedge, to serve
