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Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:20 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupplain low-fat Greek yogurt¼cupcrumbled feta cheese1tablespoonlemon juice¼teaspoonhoney1tablespoonchopped fresh dill, divided, plus more for garnish1tablespoonthinly sliced chives, divided, plus more for garnish2teaspoonsfinely chopped garlic, divided1(15 ounce) canunsalted chickpeas, rinsed⅓cupchickpea flour1tablespoontahini½teaspoonground cumin½teaspoonground coriander1large egg, lightly beaten½teaspoonsalt3tablespoonscanola oil, divided
Cook Mode(Keep screen awake)
Ingredients
½cupplain low-fat Greek yogurt
¼cupcrumbled feta cheese
1tablespoonlemon juice
¼teaspoonhoney
1tablespoonchopped fresh dill, divided, plus more for garnish
1tablespoonthinly sliced chives, divided, plus more for garnish
2teaspoonsfinely chopped garlic, divided
1(15 ounce) canunsalted chickpeas, rinsed
⅓cupchickpea flour
1tablespoontahini
½teaspoonground cumin
½teaspoonground coriander
1large egg, lightly beaten
½teaspoonsalt
3tablespoonscanola oil, divided
DirectionsCombine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.Air Fryer InstructionsWith dampened fingers, form the chickpea mixture into 18 (1 1/2- to 2-inch) cakes, placing the cakes on a parchment-paper-lined baking sheet. Lightly coat air-fryer basket and the cakes with cooking spray. Working in batches, place the fritters in a single layer in the basket. Cook at 360°F for 8 to 9 minutes, turning once halfway through. Transfer to a serving platter or plates; serve warm with the yogurt-feta dip.Originally appeared: EatingWell.com, November 2021
Directions
Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.Air Fryer InstructionsWith dampened fingers, form the chickpea mixture into 18 (1 1/2- to 2-inch) cakes, placing the cakes on a parchment-paper-lined baking sheet. Lightly coat air-fryer basket and the cakes with cooking spray. Working in batches, place the fritters in a single layer in the basket. Cook at 360°F for 8 to 9 minutes, turning once halfway through. Transfer to a serving platter or plates; serve warm with the yogurt-feta dip.
Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.
Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.
Air Fryer Instructions
With dampened fingers, form the chickpea mixture into 18 (1 1/2- to 2-inch) cakes, placing the cakes on a parchment-paper-lined baking sheet. Lightly coat air-fryer basket and the cakes with cooking spray. Working in batches, place the fritters in a single layer in the basket. Cook at 360°F for 8 to 9 minutes, turning once halfway through. Transfer to a serving platter or plates; serve warm with the yogurt-feta dip.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)223Calories12gFat19gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
