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Chickpea Fritters with Tzatziki


Makes about 20

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Rate this recipe 4.4/5 (8 Votes)


  • Tzatziki:
  • 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


Step 1

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.


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