Dana Slatkin

You might have noticed the recipes here are heavily concentrated in the vegetal and sweets categories. That’s because they come to me naturally. Vegetables and desserts are what I have always loved to cook and eat, and I can think of hundreds of ways to prepare them. But coming up with a tasty, lean, crowd-pleasing protein to serve the family for dinner is often a puzzle. Chicken can get monotonous, too much fish can be toxic, and meat is just, well, not going to happen. In fact, every year at the beginning of spring, I get a persistent case of flesh-fatigue.

Enter this rescuer of a recipe. Made from ingredients you probably have on hand already, these crisp and flavorful croquettes (a lighter version of falafel) provide complete meatless protein without dairy or soy. Serve them on their own for cute hors d’oeuvres, tucked into pita pockets with tomatoes and cucumbers, or over couscous or brown rice. If you prefer a denser, more traditional falafel, simply omit the breadcrumbs and substitute 1/2 teaspoon of baking soda to boost the fluff factor. I like to shallow-fry the fritters, but to save some oil (and calories), you could also bake these on a greased baking sheet at 450° F for 10 minutes per side. The creamy dipping sauce, by the way, is a habit-forming alternative to sour cream for topping latkes and baked potatoes.

Makes 14 (1-1/2-inch) fritters

Fritters

2 (14-ounce) cans chickpeas (garbanzo beans), well-drained
1/2 yellow onion, chopped
1-1/2 cups fresh whole-grain breadcrumbs
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
Handful of mint leaves, chopped (about 1/2 cup)
Handful of parsley leaves, chopped (about 1/2 cup)
Grapeseed oil for frying

Yogurt Tahini Dipping Sauce

1/2 cup sour cream
1/2 cup plain yogurt, drained
1/2 cup tahini
1 whole shallot, finely grated
Juice of 1 juicy lemon
2 tablespoons chopped fresh mint
Kosher salt and freshly ground black pepper

1. In the bowl of a food processor, mix the chickpeas, onion, breadcrumbs, spices and herbs until finely chopped but not puréed. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes and up to several hours.

2. Meanwhile, prepare the Yogurt Tahini Dipping Sauce: In a small bowl, combine all the ingredients. Season to taste and chill until ready to use.

3. Form the chickpea mixture into small patties about 1-1/2 inches in diameter and 1-inch thick, flattening into the shape of pucks.

4. In a medium cast-iron or heavy skillet, heat about a half-inch of oil over a medium-high flame. When a bit of batter sizzles quickly, drop the fritters carefully into the oil. When crisp and brown, flip them over and continue cooking until crisp and brown on the other side.

5. Remove the fritters as they are done to drain on paper towels. Serve immediately with the dipping sauce.

Note: Chickpea Fritters can be cooled, frozen, and kept in an airtight container for up to a month. The Yogurt Tahini Sauce will keep in the refrigerator for up to 2 weeks.

For another satisfying meatless dinner, try Shutters’ Vegetarian Burger with Shiitake Mushroom Fries. Or, browse our complete recipe collection. Don’t forget to enter our March cooking contest!

Photo credits: eattherightstuff.com