Saffron Mosaic · Starters

Chickpea & Herb Fritters

Name: Chickpea & Herb Fritters
Yield: 4 servings
Ingredients: 480 g Canned chickpeas drained; 15 g Parsley; 15 g Cilantro; 2 cloves Garlic; 1 whole Lemon; 1 whole Egg; 35 g Panko breadcrumbs; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.5 tsp Salt; 3 tbsp Neutral cooking oil; 150 g Plain Greek yogurt

Golden pan-fried chickpea patties with parsley, cilantro and cumin, served with lemon yogurt. These cooked-chickpea fritters are not traditional falafel.

35 minutes · Easy · 4 servings

Also allow: Plus 20 minutes chilling

Original house recipe · Not yet kitchen-tested

Ingredients

Canned chickpeas drained480 g
Parsley15 g
Cilantro15 g
Garlic2 cloves
Lemon1 whole
Egg1 whole
Panko breadcrumbs35 g
Ground cumin1 tsp
Ground coriander0.5 tsp
Salt0.5 tsp
Neutral cooking oil3 tbsp
Plain Greek yogurt150 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, wheat in breadcrumbs and milk in yogurt.

Method

Drain and mash

Drain and rinse the chickpeas, then weigh 480 g after draining. Pat thoroughly dry with a clean towel. Mash firmly in a large bowl until most beans form a coarse paste, with only a few small pieces left. Finely chop the parsley and cilantro, mince the garlic and zest the washed lemon.

Bind and chill

Mix the chickpeas with the herbs, garlic, lemon zest, egg, breadcrumbs, cumin, coriander and 0.25 tsp salt. Press firmly into eight patties about 8 cm wide and 1.5 cm thick. Cover and refrigerate for 20 minutes to firm up; this chilling time is additional to the stated cooking time.

Stir the yogurt

Mix the yogurt with juice from half the lemon and the remaining 0.25 tsp salt. Cut the other half lemon into wedges. Keep the dip refrigerated. Heat the oven to 120°C (250°F) to hold the first batch of fritters warm.

Pan-fry in two batches

Heat 1.5 tbsp oil in a nonstick skillet over medium heat. Add four patties and cook for 4–5 minutes per side, turning carefully with a wide spatula once a firm golden crust forms. Check the centre reaches 74°C (165°F) because the mixture contains egg; reduce the heat and cook longer if needed. Transfer to an oven-safe plate and keep warm. Repeat with the remaining oil and patties.

Serve crisp

Divide two fritters per person with a spoonful of lemon yogurt and a lemon wedge. Serve immediately for the best contrast of crisp edges and tender centres. Refrigerate leftovers promptly.

Dry chickpeas and a firm mash help the patties hold together. Turn only after the first side has set.

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