Greek Chickpea Fritters with Herb Yogurt Sauce

Ingredients

• 2 cups (400g) canned chickpeas, drained and rinsed 2 cups (400g) canned chickpeas, drained and rinsed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• For the herb yogurt sauce: For the herb yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 10g
• Fiber: 8g
• Salt: 0.8g

Preparation

1. 1.
   In a food processor, combine the chickpeas, onion, garlic, parsley, dill, mint, cumin, paprika, salt, and black pepper. Pulse until well combined but still slightly chunky.
2. 2.
   Transfer the mixture to a bowl and add the flour and baking powder. Mix until everything is evenly incorporated.
3. 3.
   Heat vegetable oil in a deep skillet or frying pan over medium heat.
4. 4.
   Take a tablespoon of the mixture and shape it into a small patty. Repeat with the remaining mixture.
5. 5.
   Carefully place the patties into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   In a small bowl, combine the Greek yogurt, lemon juice, dill, mint, salt, and pepper. Stir well to combine.
7. 7.
   Serve the Pitaroudia hot with the herb yogurt sauce on the side.

Treat your ingredients with care...

• Chickpeas — Make sure to drain and rinse the canned chickpeas thoroughly before using to remove any excess salt or brine.

Tips & Tricks

• For extra flavor, you can add a pinch of chili flakes to the chickpea mixture.
• If you prefer a smoother texture, you can blend the chickpea mixture until smooth instead of leaving it slightly chunky.
• Serve the Pitaroudia immediately after frying to enjoy them at their crispiest.

Serving advice

Serve the Pitaroudia as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by the refreshing herb yogurt sauce.

Presentation advice

Arrange the Pitaroudia on a platter, garnished with fresh herbs such as parsley and mint. Serve the herb yogurt sauce in a small bowl on the side for dipping.