Greek · Lunch
Crispy Chickpea Fritters
Pan-fried patties of mashed chickpeas and crumbled feta bound with egg and Parmesan, lifted with dill, parsley, scallion, lemon zest and cumin. A Greek chickpea fritter rebuilt with extra feta, egg and cottage cheese so protein clears 60 grams, served with lemon-garlic yogurt sauce.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
61.4gProtein
28.9gFat
44.8gCarbs
6.1gSugar
10.2gFiber
1486mgSodium
287mgChol
10.8gSat Fat
780mgPotassium
560mgCalcium
5.8mgIron
1.1mcgVitamin B12
14mgVitamin C
Goes well with
Greek Lager or Pilsner
local
Greek Coffee (Elliniko)
international
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Pat the chickpeas dry, mash with a fork until mostly broken down but still chunky, then add feta, cottage cheese, egg, Parmesan, flour, dill, parsley, scallion, garlic, lemon zest, cumin, salt and pepper to the bowl.
2
Chill
Cover and rest the mixture in the refrigerator for 15 minutes so the flour hydrates and the patties hold their shape better.
3
Shape
Divide the mixture into 4 equal portions and press each into a patty about 2.5 inches wide and 3/4 inch thick.
4
Fry
Heat olive oil in a non-stick skillet over medium heat until it shimmers, then fry the patties for 4 to 5 minutes per side until deep golden brown and a thin crust releases cleanly.
5
Plate
Whisk together the yogurt, grated garlic and lemon juice, spoon alongside the fritters, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 1 1/4 cups drained cooked chickpeas
- 4.2 oz120g feta
- 3.6 oz100g cottage cheese (full-fat)
- 22 large eggs
- 1.4 oz40g Parmesan
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh parsley
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp lemon zest
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp olive oil for frying
- 7 oz200g plain whole-milk yogurt
- 22 small clove garlic for the sauce
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil for the sauce
- 22 lemon wedge to serve
