Crispy Chickpea Fritter Salad
with Pickled Red Onion, Cucumber and Yogurt Dressing
We infuse these easy chickpea fritters with Moroccan spice flavours - it's so irresistible that we think you'll want to make them over and over!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Chickpeas
2 tbsp
Hummus
(Contains Sesame)
2 unit
Pita Bread
(Contains Wheat)
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Moroccan Spice Blend
10 g
Parsley
1 unit
Lemon
10 g
Garlic
100 g
Greek Yogurt
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Green Leaf Lettuce
2 unit
Mini Cucumber
56 g
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Cut the cucumbers into 1/4-inch rounds. Zest, then juice the lemon. Roughly chop the parsley. Mince or grate the garlic. Drain the chickpeas.
Pickle the red onion: Heat a small pan over medium-low heat. Add the onion, sugar, lemon juice and 1 tbsp water. Cook, until the onion softens, 3-4 min. Season with salt. Set aside.
Make the fritter mixture: In a medium bowl, using a fork or potato masher, coarsely mash the chickpeas and hummus. (TIP: The mixture will be lumpy not smooth!) Stir in the flour, lemon zest, spice blend, half the parsley and half the garlic. Season with salt and pepper.
Cook the fritters: Pour the panko in a small bowl. Divide the fritter mixture into 6 portions. Roll into balls and coat in the panko. Flatten the balls into patties. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the patties. Cook until golden brown and crispy, 2-3 min per side. Transfer to a paper towel-lined plate.
Make the salad: In a large bowl, stir the yogurt, pickled onions and liquid, remaining parsley, remaining garlic with a drizzle of oil. Season with salt and pepper. Add the lettuce, cucumber and remaining parsley. Toss to coat.
Warm the pita: Heat the same pan over medium heat. Add the pita to the dry pan. Cook, until brown and warmed through, 1-2 min per side.
Finish and serve: Divide the salad between plates. Top with the chickpea fritters. Sprinkle with feta and serve with pita to the side. Enjoy!
