Dana Slatkin

Chickpea Fritters with Yogurt Tahini Dipping Sauce

Chickpea Fritters with Yogurt Tahini Dipping Sauce

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.

Chickpea Fritters with Yogurt Tahini Dipping Sauce

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.

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

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Comments

  1. Shawn says:

    this looks incredible Dana!!  i am loving this blog and cannot wait to try everything.

    XXX

  2. Kristin says:

    The flavor of the mix was wonderful but they completely disintegrated when I tried to fry them. Any suggestions? The only thing I did different is I used Panko breadcrumbs because that was all I had.

  3. dana says:

    Add a little of the garbanzo water to moisten the batter, make the fritters small, and press firmly on the batter to hold it together. I often form them around a small dollop of goat cheese, which melts inside once they are fried. Delicious! Good luck.

    xo Dana

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