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Chickpea and Potato Fritters with Tahini Lemon Yogurt Sauce Recipe

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4.4 from 12 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 12 fritters (serves 12)
  • Diet: Vegetarian

Description

This recipe features crispy chickpea and potato fritters served with a refreshing tahini lemon yogurt sauce. The combination of tender mashed potatoes, lightly processed chickpeas, fresh herbs, and warming spices creates flavorful fritters perfect for a satisfying appetizer or light meal. A creamy and tangy tahini lemon yogurt sauce adds a bright finishing touch, complementing the golden fried fritters beautifully.

Ingredients

Fritters

  • 1½ cups canned chickpeas (washed and drained) or 250 grams dry chickpeas (soaked for 24 hours)
  • 2 potatoes (washed with skin, uncut)
  • 1 small onion (diced)
  • 2 scallions (thinly sliced)
  • 2 tablespoons fresh mint (chopped)
  • 2 tablespoons fresh parsley (chopped; can substitute fresh cilantro)
  • 1 tablespoon fresh sage (finely chopped)
  • ½ teaspoon ground cumin
  • ⅔ teaspoon sea salt
  • 1 teaspoon chili flakes
  • freshly ground pepper (to taste)
  • olive oil or sunflower oil (for frying)
  • all-purpose flour (for coating fritters; about ½ cup)

Tahini Lemon Yogurt Sauce

  • 1 cup Greek yogurt
  • ½ cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves (minced; adjust to taste)
  • 2 tablespoons tahini
  • ¼ teaspoon sea salt

Instructions

  1. Prepare the potatoes. Wash the potatoes thoroughly without cutting them. Place them in a stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are soft when pierced with a fork. Remove from heat, drain the water, and set the potatoes aside to cool slightly.
  2. Mash the potatoes. Once cool enough to handle, peel the potatoes and add them to a bowl. Mash them well with a fork or potato masher until smooth and set aside.
  3. Prepare the chickpeas. If using dry chickpeas, soak them overnight then rinse thoroughly. Add chickpeas to a food processor or blender and pulse a few times so they break down into a coarse texture—some chunks remaining is ideal. Avoid overprocessing to keep texture.
  4. Mix the fritter ingredients. In a large bowl, combine the mashed potatoes, processed chickpeas, diced onion, sliced scallions, chopped mint, parsley, sage, ground cumin, chili flakes, sea salt, and freshly ground pepper. Mix well until all ingredients are evenly distributed.
  5. Prepare the coating. Pour about ½ cup of all-purpose flour onto a plate.
  6. Shape the fritters. Take a heaping tablespoon of the mixture and form it into a small ball. Flatten the ball slightly with your hand to create a fritter shape.
  7. Coat the fritters. Roll each shaped fritter lightly in the flour, then gently shake off any excess. Place the coated fritters on a separate plate or dish. Repeat with the remaining mixture.
  8. Heat the oil. Pour ⅓ cup of light olive oil or sunflower oil into a skillet and heat over medium-high until shimmering and hot enough for frying.
  9. Fry the fritters. Carefully place the coated fritters into the hot oil. Fry for about 1.5 to 2 minutes on each side, or until golden brown and crisp all over.
  10. Drain excess oil. Remove the fritters from the skillet and place on a wire rack to allow any extra oil to drain off. This helps keep them crispy.
  11. Make the tahini lemon yogurt sauce. In a bowl, whisk together Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, tahini, and sea salt. Adjust seasonings to taste and add more lemon juice or tahini liquid if you prefer a looser consistency.
  12. Serve and enjoy. Serve the warm chickpea fritters immediately with the tahini lemon yogurt sauce or tzatziki. Accompany with fresh cut tomatoes, cucumbers, and grilled pita bread for a complete meal.

Notes

  • If using dry chickpeas, soak them in water overnight (at least 8 hours) before cooking.
  • To remove skins from chickpeas after soaking, rinse vigorously with water; skins will float away.
  • Adjust the amount of garlic in the sauce to your preference; start with one clove if sensitive to garlic flavor.
  • Keep cooked potatoes unpeeled while boiling to retain nutrients.
  • Use a wire rack to drain fritters so they don’t get soggy from excess oil.
  • This recipe yields 12 fritters, perfect for 12 servings as an appetizer or snack.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/chickpea-and-potato-fritters-with-tahini-lemon-yogurt-sauce-recipe/