Chickpea Fritters with Tahini Sauce

These chickpea fritters are an alternative to traditional falafel, perfect as an appetiser or as a filling little vegetarian dish: they are just as high in protein as chicken croquettes, with few ingredients and a very simple preparation.

The sauce that goes with them is made while the mixture rests. It differs from the classic tahini sauce, softened here with maple syrup and crème fraîche — and can just as easily be replaced with ketchup or a mayonnaise, seasoned or plain.

They are served with a lamb's lettuce, romaine or rocket salad.

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What you need to make these chickpea fritters:

Tinned chickpeas — rinsed and drained, they form the protein base of the fritters once blended into a paste.
Breadcrumbs — worked into the mixture, they absorb moisture and help the fritters hold together while cooking.
Grated mozzarella — it melts during cooking and adds softness inside the fritters.
Onion and garlic — they flavour the mixture and give it most of its taste.
Egg — it binds the mixture and helps the fritters keep their shape while cooking.
Oregano — dried or fresh, it adds a herbal note typical of Middle Eastern cooking.
Olive oil — part goes into the mixture, the rest is used to brown the fritters in the pan.
Salt and pepper — to season the mixture to taste.
Tahini — the base of the sauce, giving it its distinctive sesame flavour.
Lime juice — it adds acidity and lightens the sauce.
Maple syrup — it sweetens the sauce and balances the tahini.
Crème fraîche — it gives the sauce its creaminess.
Parsley — fresh, it adds colour and a touch of freshness to the sauce.

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Why these chickpea fritters must be on your menu!

Quick and simple: few ingredients and a mixture that blends in minutes.
Perfect for a weeknight meal with no fuss.
High in protein: thanks to the chickpeas and egg, these fritters are just as filling as chicken croquettes.
Great for a vegetarian meal that actually sticks with you.
A versatile sauce: the tahini sauce is easily swapped for ketchup or a mayonnaise, seasoned or plain.
Plenty of room to vary depending on what's on hand.
A simple side: they are served with a lamb's lettuce, romaine or rocket salad.
A complete meal in minutes.

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Chickpea Fritters with Tahini Sauce

Fritters of blended chickpeas with mozzarella, garlic and oregano, pan-fried and served with a tahini and lime sauce.

Prep 20 min

Cook 15 min

Total time 35 min

Course: Snack Cuisine: Middle Eastern Keyword: Chickpea fritters Calories:

Ingredients

Servings: 4 servings

Instructions

The fritters — Blend the chickpeas, onion, egg, cheese, oregano, garlic and 2 tablespoons of olive oil in a food processor to a thick, smooth paste.
The fritters — Transfer to a bowl and add the breadcrumbs. Mix well to work them in. Season and leave to rest.
The sauce — While it rests, mix the tahini, lime juice, maple syrup, crème fraîche and parsley in a bowl. Adjust the seasoning as needed and keep in the fridge.
Cooking — With damp hands, shape fritters using a tablespoon of the mixture for each.
Cooking — Heat 2 tablespoons of olive oil in a cast-iron pan. Lay the fritters in gently and cook for about 2 to 3 minutes on each side, until golden. There is no need to crowd the pan.
Cooking — Drain on kitchen paper to absorb the excess oil. Serve with the sauce.

Nutrition (per serving)

Tips

Dampen your hands before shaping, or the mixture sticks.
Do not crowd the pan: too many fritters at once and they will not brown.
Let the mixture rest while you make the sauce; it holds together better afterwards.
The sauce is better for a spell in the fridge before serving.

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