Crispy Chickpea Fritter Salad
with Pickled Red Onion, Cucumber and Yogurt Dressing- Sésame
- Blé
- Lait
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!
Ingrédients
1 boîte(s)
Pois chiches
2 cs
Hummus
(Contient: Sésame)
2 pièce(s)
Pain pita
(Contient: Blé)
2 cs
Farine tout usage
(Contient: Blé)
1 cs
Mélange d’épices marocain
10 g
Persil
1 pièce(s)
Citron
10 g
Ail
100 g
Yogourt grec
(Contient: Lait)
½ tasse(s)
Chapelure panko
(Contient: Blé)
113 g
Green Leaf Lettuce
2 pièce(s)
Mini concombres
56 g
Oignon rouge
¼ tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
½ cc
Sucre*
pièce(s)
Huile*
Ustensiles
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!
