Primary Ingredients
1 15-oz. can chickpeas, drained
1/3 c. chopped parsley
1 tbsp. chopped fresh mint
2 cloves garlic, minced, divided
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. hot smoked paprika
kosher salt
Black pepper
1 egg, beaten
3 tbsp. AP flour
1 shallot, thinly sliced into half-moons
2 c. Toybox cherry tomatoes, halved
2 tbsp. chopped fresh basil
1/2 c. Greek yogurt
1 tbsp. lemon juice
1 tbsp. chopped dill
1/4 c. cucumber, finely chopped peeled, and seeded
1 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil, divided
Primary Technique
- In a food processor, pulse together chickpeas, parsley, mint, half the minced garlic, cumin, coriander, hot smoked paprika, salt, and pepper until combined, but still chunky (not a paste). Spoon chickpea mixture into a bowl and stir in egg and flour.
- Using your hands, shape the mixture into 8 balls. Transfer balls to a baking sheet and flatten slightly to form patties.
- In a small bowl, whisk together yogurt, lemon juice, dill, and remaining garlic. Stir in cucumber and season with salt and pepper.
- In a medium bowl, whisk together vinegar with 2 tablespoons olive oil. Add shallot, tomatoes, and basil, and toss gently to combine. Season with salt and pepper.
- In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Fry chickpea patties until golden, 3 minutes per side. Transfer to a paper towel-lined plate.
- Serve chickpea fritters with tzatziki sauce and tomato salad.
