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A white plate with Chickpea Fritters arranged on a bed of mixed greens, topped with a generous serving of Cucumber Dip, and a fork placed beside it on a white surface.

Easy Chickpea Fritters with Cucumber Yoghurt Dip

Course: Breakfast, Lunch, Side Dish
Diet: Vegetarian
Time: Max 20 min
Diet: gluten-free
Total Time: 20 minutes
Servings: 2
Calories: 369kcal
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US Customary - Metric

Equipment

Ingredients

  • 1 can (265 g) chickpeas (1 can = dry weight ca. 9oz / 265g)
  • 1 tsp cumin
  • 1 egg (or use a ‘flax egg’, see ‘Jansen’s pro tip’ below)
  • 1 tbsp olive oil
  • 1 (¾) cucumber (about 1 cup grated)
  • ⅗ cup (150 g) yoghurt (⅗ cup = 150g)
  • 1 tbsp vinegar
  • 2 cups (60 g) baby leaf (or favourite salad)
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • Drain the chickpeas and give them a good rinse. Put just ¾ of them into a food processor. Add the eggs and 1 tsp of cumin. Blend until smooth then transfer it to a bowl with the other chickpeas. Add a little salt and stir.
  • Heat up a non-stick frying pan on medium heat with a little olive oil.
  • Make the chickpea mix into small fritters and fry on each side for about 4 minutes on medium heat.
  • While frying the chickpeas, grate the cucumber and add salt, pepper and the yoghurt. Add a tbsp of vinegar.
  • Once all the fritters are done, serve them with a little salad underneath and in between and drizzle the cucumber yoghurt over everything.

Nutrition

Calories: 369kcal | Carbohydrates: 37g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1864mg | Potassium: 593mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 4mg