Crispy Chickpea Fritter Salad

Name: Crispy Chickpea Fritter Salad with Pickled Red Onion, Cucumber and Yogurt Dressing
Total time: 30 min
Yield: 2
Cuisine: Moyen-orientale
Ingredients: 1 boîte(s) Pois chiches; 2 cs Hummus; 2 pièce(s) Pain pita; 2 cs Farine tout usage; 1 cs Mélange d’épices marocain; 10 g Persil; 1 pièce(s) Citron; 10 g Ail; 100 g Yogourt grec; ½ tasse(s) Chapelure panko; 113 g Green Leaf Lettuce; 2 pièce(s) Mini concombres; 56 g Oignon rouge; ¼ tasse(s) Feta, émietté; ½ cc Sucre*; pièce(s) Huile*

with Pickled Red Onion, Cucumber and Yogurt Dressing

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Végétarien

Allergènes:

Sesamzaad

•Hvede

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéFacile

Ingrédients

/ sert 2 personnes

1 boîte(s)

Pois chiches

2 cs

Hummus

2 pièce(s)

Pain pita

2 cs

Farine tout usage

1 cs

Mélange d’épices marocain

10 g

Persil

1 pièce(s)

Citron

10 g

Ail

100 g

Yogourt grec

½ tasse(s)

Chapelure panko

113 g

Green Leaf Lettuce

2 pièce(s)

Mini concombres

56 g

Oignon rouge

¼ tasse(s)

Feta, émietté

Pas inclus dans votre livraison

½ cc

Sucre*

pièce(s)

Huile*

Informations nutritionnelles

Énergie (kJ)2498 kJ

Énergie (kcal)597 kcal

Graisses16 g

dont saturés4 g

Glucides94 g

dont sucres11 g

Fibres13 g

Protéines24 g

Cholestérol17 mg

Sel688 mg

Ustensiles

•Passoire

•Petite casserole

•Bol

•Non-Stick Pan

•Grand bol

Instructions

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!