Crispy Chickpea Fritters with Tzatziki and Tomato Salad


1 15-oz. can chickpeas, drained
1/3 c. Freshly Chopped Parsley
2 cloves garlic, minced, divided
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne
kosher salt
Freshly ground black pepper
1 large egg, beaten
3 tbsp. whole-wheat flour


1/2 c. Greek yogurt
1 tbsp. lemon juice
1 tbsp. chopped dill
1/4 c. cucumber, finely chopped, peeled and seeded


1 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil, divided
1 shallot, thinly sliced  
2 c. multi-colored grape tomatoes, halved
2 tbsp. chopped fresh basil


In a food processor, pulse together chickpeas, parsley, half the minced garlic, cumin, coriander, cayenne, salt, and pepper until combined, but still chunky (not a paste).

Spoon chickpea mixture into a bowl and stir in egg and flour. Using your hands, shape mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties.

Make tzatziki sauce: In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper.

Make tomato salad: In a medium bowl, whisk together vinegar with 2 tablespoons olive oil and add shallot, tomatoes, and basil. Toss gently to combine, then season with salt and pepper.

In a large nonstick skillet over medium-high heat, heat remaining 2 tablespoons olive oil.

Fry chickpea patties until golden, 3 minutes per side, then transfer to a paper towel-lined plate.

Serve chickpea fritters with tzatziki sauce and tomato salad.

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