Crispy Chickpea & Lemon-Parsley Fritters with Herbed Yogurt Dip
These golden chickpea fritters are bursting with bright lemon and fresh parsley, pan-fried to crispy perfection, and served with a creamy herbed yogurt dip. A quick, protein-packed meal ready in just 25 minutes—perfect for busy weeknights.
- 2 cups canned chickpeas, drained and rinsed
- 1 piece large egg
- 1/3 cup all-purpose flour
- 1/3 cup fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 piece garlic clove, minced
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp lemon juice (for dip)
- 1/4 tsp salt (for dip)
- 1/8 tsp black pepper (for dip)
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Instructions
In a food processor, pulse chickpeas until coarsely chopped. Add egg, flour, parsley, lemon zest, lemon juice, garlic, cumin, salt, and pepper. Pulse until mixture just comes together but is still chunky. Do not over-process.
⏱️ 2 minutesForm the mixture into 8 small patties (about 2 tablespoons each) and set aside on a plate.
⏱️ 3 minutesHeat 2 tablespoons olive oil in a large nonstick skillet over medium heat (about 350°F). Add fritters in a single layer and cook for 3-4 minutes per side, until golden and crispy. Work in batches if needed, adding more oil as necessary.
⏱️ 8 minutes 🌡️ 350°FWhile fritters cook, mix Greek yogurt, dill, mint, lemon juice, salt, and pepper in a small bowl to make the herbed yogurt dip.
⏱️ 2 minutesServe fritters warm with herbed yogurt dip on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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