Chickpea Fritters with Tzatziki
Makes about 20
- 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
- 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
Adapted from marthastewart.com
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.
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.