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)

Recipe Courtesy of
Fitthree

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.

Difficulty: Easy

Preparation: 5 min
Cook: 15 min
Clean up: 5 min

Steps: 5 steps
20 Ingredients

Difficulty: Easy
Steps: 5 steps
20 Ingredients

Preparation: 5 min
Cook: 15 min
Clean up: 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.

Prev Recipe

Mushroom Skewers with Burnt Cucumber Saksuka

Next Recipe

Roasted Carrots with Hummus

Categories:

Reviews

Name: Chickpea Fritters with Tzatziki Sauce
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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)