Name: Crispy Chickpea Fritters with Creamy Tahini Garlic Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 2 tbsp tahini; 2 cloves garlic, 1 minced, 1 whole; 2 tbsp all-purpose flour (or chickpea flour for GF); 2 tbsp chopped fresh parsley (optional); 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil (plus more for frying); 1 tbsp lemon juice; 2-3 tbsp cold water; For serving: lemon wedges, fresh herbs (optional)

Crispy Chickpea Fritters with Creamy Tahini Garlic Sauce

miradu

Turn simple pantry staples into something special with these crispy chickpea fritters paired with a velvety tahini-garlic sauce. Inspired by Mediterranean street snacks and a hint of pastry technique, these fritters strike the perfect balance between crunchy exterior and tender, flavorful center. The bold garlic and bright lemon in the sauce complement the earthy chickpeas, making this dish perfect for a satisfying snack, lunch, or even a light dinner. Serve with a fresh salad or stuff into pita for a quick, craveable meal.

Ingredients

Instructions

In a food processor, combine chickpeas, minced garlic, tahini, flour, parsley, cumin, smoked paprika, salt, and pepper. Pulse until mixture is mostly smooth but with some texture remaining.
Add 1 tbsp olive oil and pulse again, just to combine. If mixture is too dry, add 1 tbsp cold water at a time until it holds together when pressed.
Form mixture into small patties or balls (about 1.5 inches wide).
Heat remaining olive oil in a skillet over medium heat. Fry chickpea patties in batches for 3-4 minutes per side, until golden and crispy. Drain on paper towels.
Meanwhile, make the sauce: mash the remaining clove of garlic with a pinch of salt. Whisk together with tahini, lemon juice, and 2-3 tbsp cold water until smooth and pourable. Taste and adjust seasoning.
Serve fritters hot, drizzled with creamy tahini garlic sauce and garnished with lemon wedges and fresh herbs if desired.