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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 mix20 g radish (thinly sliced)
Chickpea Fritters with Tzatziki Sauce
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
-
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.
-
Coat with Panko
- Gently roll the mixture into balls, and roll in remaining panko.
-
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.
-
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.
Plate and Serve!
Place on a serving plate, accompanied by hot chickpea fritters and a bowl of tzatziki.
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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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