Ingredients

  • Serves 2 people
  • fritters:

    200 g chickpeas (canned, drained and rinsed)

  • 20 g garlic (peeled and minced)

  • 20 g panko breadcrumbs

  • ¼ tsp turmeric powder

  • ½ tsp cumin powder

  • ½ tsp salt

  • ¼ tsp paprika

  • 5 ml lemon juice

  • 10 g olive oil

  • 2 g ground flaxseed (mixed with 20g water and allowed to rest for 5 minutes)

  • 10 g panko breadcrumbs - for breading

     

  • tzatziki sauce:

    80 ml Greek yoghurt

  • 30 g cucumber (grated and squeezed)

  • 1 tsp dill (chopped fine)

  • ½ tsp lemon juice

  • ⅛ tsp salt

  • 1 tbsp pumpkin seeds

     

  • salad:
    80 g mesclun mix

  • 20 g radish (thinly sliced)

Chickpea Fritters with Tzatziki Sauce
Recipe Courtesy of
Fitthree

Chickpea Fritters with Tzatziki Sauce

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Crispy, moist chickpea fritters paired with cool cucumber and yoghurt dip makes a moreish and healthy finger food. High in protein, minerals and fiber, chickpeas also have the perfect consistency to be made into a meat free alternative to meatballs. This guilt-free vegetarian snack is great for holiday parties and weekend snacking, packing a delightful soft crunch on the outside and a moist, flavorful center.
  • Easy
  • 5 min
  • 15 min
  • 5 min
  • 5 steps
  • 20 Ingredients
  • Easy
  • 5 steps
  • 20 Ingredients
  • 5 min
  • 15 min
  • 5 min

Instructions

  1. Make Chickpea Fritters

    • Place all fritter ingredients except the chickpeas and 10g of panko in the food processor and pulse till fine. Add chickpeas and pulse until a chunky, moldable paste is formed.
    Make Chickpea Fritters


  2. Coat with Panko

    • Gently roll the mixture into balls, and roll in remaining panko.


  3. Bake the Fritters

    • Preheat the oven to 200°C and bake the fritters for 12-15 minutes.
    • Flip the fritters and bake a remaining 5-7 minutes until golden brown.


  4. Make the Tzatziki

    • Grate the cucumber, then squeeze to remove excess juice.
    • Chop the dill finely, then mix with lemon juice, Greek yoghurt and salt.
    • Add the cucumber to the yoghurt and mix thoroughly, chill until using.
    Make the Tzatziki


Plate and Serve!

Place on a serving plate, accompanied by hot chickpea fritters and a bowl of tzatziki.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • fritters:

      200 g chickpeas (canned, drained and rinsed)

    • 20 g garlic (peeled and minced)

    • 20 g panko breadcrumbs

    • ¼ tsp turmeric powder

    • ½ tsp cumin powder

    • ½ tsp salt

    • ¼ tsp paprika

    • 5 ml lemon juice

    • 10 g olive oil

    • 2 g ground flaxseed (mixed with 20g water and allowed to rest for 5 minutes)

    • 10 g panko breadcrumbs - for breading

       

    • tzatziki sauce:

      80 ml Greek yoghurt

    • 30 g cucumber (grated and squeezed)

    • 1 tsp dill (chopped fine)

    • ½ tsp lemon juice

    • ⅛ tsp salt

    • 1 tbsp pumpkin seeds

       

    • salad:
      80 g mesclun mix

    • 20 g radish (thinly sliced)

    Nutrition
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