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Crispy Chickpea Fritter Salad

Crispy Chickpea Fritter Salad

with Pickled Red Onion, Cucumber and Yogurt Dressing

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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!

Tags:Veggie
Allergens:Sesame/SésameWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Chickpeas

2 tbsp

Hummus

(ContainsSesame/Sésame)

2 unit

Pita Bread

(ContainsWheat/Blé)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Moroccan Spice Blend

10 g

Parsley

1 unit

Lemon

10 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

113 g

Green Leaf Lettuce

2 unit

Mini Cucumber

56 g

Red Onion

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2498 kJ
Calories597 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber13 g
Protein24 g
Cholesterol17 mg
Sodium688 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small pot
Bowl
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Finish and serve: Divide the salad between plates. Top with the chickpea fritters. Sprinkle with feta and serve with pita to the side. Enjoy!