Chickpea Fritters

Hello! I hope everyone had a great [long?] weekend. Mine was pretty jam-packed, but awesome. (Let's just say it included lots of desserts (more on that later), a Duck Tour with my nephew, and Cornhole with Z). 

I didn't make this recipe over the weekend, but I did make it a few weeks ago when Z's parents gave us a tub of yogurt-dill sauce they had leftover from a party. I wanted to use it up in something more special for dinner, and since we had a can of chickpeas in the cabinet (per usual), these Chickpea Fritters came to be. 

Chickpea Fritters

Yields: 2 servings

-2 cups canned chickpeas, drained and rinsed

-1/4 cup diced red onion

-1 clove garlic, roughly chopped

-Cumin*

-Coriander*

-Paprika*

-Salt and pepper

-Canola oil

-2 pita pockets

-Yogurt-dill sauce, for garnish

*I eyeball my spices, but I probably used about 1/2 teaspoon cumin and 1/4 teaspoon each of the coriander and paprika. Just taste as you go and see if the mixture needs more of something.

Directions:

1.) Place all ingredients except for canola oil in a food processor. Pulse until well mixed and mostly smooth.

2.) Form chickpea mixture into small patties (it should make about 6-7 patties).

3.) Pour canola oil into a large frying pan, about an inch high from the bottom of the pan. Heat over medium to high heat. Once hot, place chickpeas in the oil and cook until golden brown, about 3-5 minutes. Flip and cook on the opposite side for an additional 3 minutes, or until golden brown.

4.) Place 3-4 chickpea fritters in each pita pocket. Add your favorite falafel toppings (we added sliced beets). Drizzle each pita with the yogurt-dill sauce. Enjoy!

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I highly recommend doubling this recipe so you have leftovers the next day. I loved the flavorful chickpea fritters - full of "warm" spices - mixed with the cold, sweet beets and creamy yogurt-dill sauce. It was a fabulous combination!

What would you make with leftover yogurt-dill sauce?

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