Chickpea Fritters With Tzatziki Sauce Recipes

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CHICKPEA FRITTERS WITH TZATZIKI



Chickpea Fritters with Tzatziki image

These crispy, savory fritters are presented with classic tzatziki, a garlicky yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 20

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 onion, finely diced
2 tablespoons sesame seeds
1 tablespoon ground cumin
Pinch of cayenne
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 talespoons freshly squeezed lemon juice
1 large egg white
1 teaspoon coarse salt, plus more for seasoning
5 tablespoons all-purpose flour
Tzatziki for Fritters, for serving

Steps:

  • In a medium saute pan, heat 3 tablespoons oil over medium heat. Add onion; cook, stirring, until soft and translucent, about 3 minutes. Add sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
  • In a food processor, combine chickpeas, lemon juice, egg white, salt, and 1 tablespoon oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined. Using your hands, form batter into 1 1/4-inch patties, each about 1/3 inch thick.
  • In a 12-inch saute pan, heat 2 tablespoons oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 15

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

  • Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

TZATZIKI FOR FRITTERS



Tzatziki for Fritters image

Make this garlickyyogurt sauce for our savory Chickpea Fritters.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 2 cups

Number Of Ingredients 8

1 English cucumber, cut into 1 1/2-by-1/8-inch matchsticks
1 1/2 teaspoons coarse salt, plus more for seasoning
1 1/4 cups Greek yogurt or Strained Yogurt
1 large garlic clove, minced
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

  • In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes.
  • In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.

CHICKPEA FRITTERS WITH TZATZIKI SAUCE



Chickpea Fritters With Tzatziki Sauce image

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.

Provided by the80srule

Categories     Lunch/Snacks

Time 1h

Yield 30 fritters, 30 serving(s)

Number Of Ingredients 16

2 (19 ounce) cans chickpeas (19-oz! Two 15-oz cans won't be enough. Unless you get another 8-oz can to throw in there too.)
2 teaspoons minced garlic (the liquid-y stuff. equals 4 minced & mashed garlic cloves)
1 teaspoon tahini
2 tablespoons parsley flakes
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon sea salt
1 teaspoon ground black pepper
1 dash curry powder
1/2 cup besan (chickpea flour( but you can sub whole wheat flour in a pinch if you don't have an Indian grocer near)
olive oil, for frying
1 cup plain fat-free yogurt
1 cup cucumber, finely diced
2 teaspoons lemon juice
1 teaspoon dill
1 teaspoon dried mint

Steps:

  • Rinse and drain the chickpeas, then put them in a large mixing bowl.
  • Mash them up with a potato masher! There should still be some whole ones in there.
  • Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
  • Blend the chickpeas with the garlic and tahini.
  • Add all the spices and meld together.
  • Fold in the flour and mix together.
  • Let the mixture sit for about 15-20 minutes.
  • While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
  • Mix in the spices.
  • Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
  • With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
  • Fry in the olive oil about 4-5 minutes on each side.
  • Blot on paper towels, serve, and enjoy!

Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7

CHICKPEA FRITTERS



Chickpea fritters image

Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead

Provided by Adam Shaw

Categories     Dinner

Time 20m

Yield Makes a batch of 12

Number Of Ingredients 17

1 red pepper, diced
2 shallots, diced
2 carrots, grated (smallest function)
2 cloves of garlic, grated
peel of 1 lemon, grated
1 thumb size piece of ginger, peeled and grated
1 x 400g can of chickpeas, drained
1tsp garam masala
1tsp cumin
1tsp ground coriander
3tbsp plain flour (or any gluten-free alternative)
1 egg
30g fresh coriander, chopped
vegetable oil, for frying
half a cucumber, grated
1 clove of garlic, grated
approx 150g Greek yoghurt (or a dairy-free alternative)

Steps:

  • Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
  • Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
  • Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
  • Add the egg and mix well then sieve over the flour and mix again.
  • Shape into small discs and fry for around 3 minutes a side in a little olive oil.
  • When cooked remove and place on kitchen paper to cool.
  • To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

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