Cooked - Lemon Garlic Chickpea Fritters

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Garlic Chickpea Fritters

4.0

2 cans (800g) chickpeas, drained, rinsed, and patted dry

¼ cup (30g) chickpea flour

4 cloves garlic, minced

Zest of 2 lemons plus 2 tbsp lemon juice

¼ cup (15g) fresh parsley, finely chopped

2 tbsp fresh dill, finely chopped

3 spring onions, finely sliced

½ tsp baking powder

¾ tsp salt

¼ tsp black pepper

¼ tsp cumin

3 tbsp olive oil

½ cup (120g) plain vegan yogurt

1 tbsp lemon juice

1 small clove garlic, grated

1 tbsp fresh dill, finely chopped

Salt to taste

¼ tsp chili flakes for gentle heat (optional)

2 tbsp sun-dried tomatoes, finely chopped (optional)

¼ cup (30g) crumbled vegan feta folded into the mixture (optional)

Mash the chickpeas. Place the drained, dried chickpeas in a large bowl and mash with a fork or potato masher until mostly broken down, leaving some texture rather than a completely smooth paste.
Combine the mixture. Add the chickpea flour, garlic, lemon zest, lemon juice, parsley, dill, spring onions, baking powder, salt, pepper, and cumin to the mashed chickpeas. Mix thoroughly until everything is evenly combined and the mixture holds together when pressed.
Rest briefly. Let the mixture sit for 5 minutes.
Shape the fritters. Divide the mixture into 12 equal portions and shape into patties about 6cm wide.
Fry until golden. Heat the olive oil in a large skillet over medium heat. Cook the fritters in batches for 3–4 minutes per side until deeply golden and crisp.
Make the dip. Whisk together the vegan yogurt, lemon juice, grated garlic, dill, and salt until smooth.
Serve warm. Serve the fritters hot with the lemon yogurt dip, extra lemon wedges, and fresh herbs scattered over.

Course🍤Appetizer

Diets🌱Vegan...

Category🧇Fritters

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created last week

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