Little Feta and Chickpea Fritters with Herb Salad
Crisp, golden, and bursting with Mediterranean flavors, these Little Feta and Chickpea Fritters with Herb Salad are the perfect blend of rustic charm and vibrant freshness. Packed with protein-rich chickpeas, tangy crumbled feta, and aromatic herbs like parsley and dill, these fritters are seasoned with a hint of cumin for a warm, earthy note. Cooked to perfection in olive oil, their crunchy exterior pairs beautifully with a bright and zesty herb salad featuring fresh cucumber, cherry tomatoes, and a drizzle of lemony olive oil dressing. Ready in just 35 minutes, this quick and easy dish is ideal for a wholesome weeknight dinner or a crowd-pleasing appetizer. Serve with a dollop of creamy yogurt or tzatziki to elevate the flavors even further. Perfect for those seeking vegetarian recipes that don’t skimp on flavor!
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Recipe Information
Ingredients
- 400 grams Chickpeas, canned (rinsed and drained)
- 150 grams Feta cheese, crumbled
- 55 grams All-purpose flour
- 2 pieces Eggs, large
- 2 cloves Garlic, minced
- 3 tablespoons Parsley, finely chopped
- 2 tablespoons Dill, finely chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Olive oil (for frying)
- 1 cup Mixed fresh herbs (parsley, dill, cilantro or mint)
- 1 tablespoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- 150 grams Cucumber, thinly sliced
- 100 grams Cherry tomatoes, halved
Instructions
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
Add the crumbled feta, flour, eggs, minced garlic, parsley, dill, ground cumin, salt, and black pepper to the bowl. Mix well until fully combined to form a thick batter.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of the batter for each fritter and gently shape it into a small patty with your hands. Place the patties into the hot skillet, being careful not to overcrowd the pan.
Cook the fritters for about 2-3 minutes on each side, or until golden brown and cooked through. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more olive oil as needed.
In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the salad dressing.
In a large bowl, combine the mixed fresh herbs, cucumber slices, and cherry tomatoes. Drizzle the salad dressing over the top and toss gently to combine.
Serve the warm fritters on a plate alongside the herb salad. Optionally, you can add a dollop of yogurt or tzatziki on the side for extra flavor.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 287 mg | 22% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
