Shawarma-Spiced Chickpea Fritters

Name: Shawarma-Spiced Chickpea Fritters with Dill Yogurt Sauce plus an Arugula, Almond & Apricot Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 oz Arugula; 1 Chickpeas; 2 tbsp Sour Cream; 1 Lemon; 4 tbsp Greek Yogurt; 2 clove Garlic; 1 tbsp Shawarma Spice Blend; 82 g Tempura Batter Mix; 1 oz Apricots; 1/4 oz Dill; 1 unit Shallot; 1/2 oz Almonds; 1 tsp Cooking Oil, tsp; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp; 2 tsp Olive Oil, tsp; 3 tsp Salt, tsp

with Dill Yogurt Sauce plus an Arugula, Almond & Apricot Salad

By Recipe0 System

It’s hard NOT to love any ingredient when it’s fritter-fied, aka fried until perfectly golden. This falafel-esque version stars chickpeas, which we mash, then mix with a light tempura batter flavored with shawarma spices, fresh dill, shallot, and garlic. They’re shallow-fried pancake-style until crispy, then placed atop a super salad consisting of peppery arugula, crunchy almonds, chewy-sweet dried apricots, and lemon-pickled shallot. For even more flavor, everything is drizzled in a zesty dill yogurt sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!

Mediterranean

African

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 oz Arugula
1 Chickpeas
2 tbsp Sour Cream
1 Lemon
4 tbsp Greek Yogurt
2 clove Garlic
1 tbsp Shawarma Spice Blend
2 7/8 oz Tempura Batter Mix
1 oz Apricots
1/4 oz Dill
1 unit Shallot
1/2 oz Almonds
1 tsp Cooking Oil, tsp
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp
2 tsp Olive Oil, tsp
3 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and finely chop half the shallot; thinly slice remaining. Zest and halve lemon. Peel and mince garlic. Pick and finely chop fronds from dill.

Drain and rinse chickpeas; transfer to a medium bowl. Mash with a potato masher or fork until almost smooth. (It’s okay if there are still some larger pieces.)
2

In a small bowl, combine sliced shallot and juice from half the lemon. Season with salt and a pinch of sugar. Set aside to pickle.

In a separate small bowl, combine sour cream, yogurt, lemon zest, half the chopped dill, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3

In a second medium bowl, whisk together tempura mix, Shawarma Spice, salt (we used ¾ tsp; 1½ for 4 servings), and 1⁄3 cup cold water until smooth. TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancakeu0002batter-like consistency.

Stir in chickpeas, chopped shallot, remaining garlic, and remaining chopped dill until thoroughly combined. Season with pepper.

Wash out bowl used for chickpeas.
4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add ¼-cup scoops of batter. (TIP: You may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side.

Transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.
5

Add arugula, almonds, apricots, and as much pickled shallot (draining first) as you like to bowl used for chickpeas. Toss with a large drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
6

Divide salad and fritters between plates. Drizzle fritters with sauce and serve.

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