Chickpea Fritter & Feta Lettuce Wraps

Name: Chickpea Fritter & Feta Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 unit Chickpeas; ¼ ounce Parsley; 1 unit Tomato; 1 unit Mini Cucumber; 1 unit Lemon; 1 unit Shallot; 1 unit Baby Lettuce; 1 ounce 1.5 Greek Vinaigrette; 4 tablespoon Yogurt; 3 tablespoon Sour Cream; 1 teaspoon Dried Oregano; 1 teaspoon Garlic Powder; 82 g Tempura Mix; ½ cup Feta Cheese; Salt; Pepper; Cooking Oil

23/01/2025 0 Comments

Servings: 2 Total Time: 40 mins Difficulty: Intermediate

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with Tomato Cucumber Salad & Lemon Yogurt Sauce

The best place for these fried chickpea and feta fritters is…nestled into lettuce leaves! (If you answered “in your mouth,” that’s also correct). You’ll sizzle up those savory fritters and load them into baby lettuce leaves along with tomato cucumber salad, tangy yogurt sauce, and chopped parsley for a tantalizing vegetarian meal that pops with fresh flavors.

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Chickpea Fritter & Feta Lettuce Wraps

Cooking Method: Sauteing Cuisine: Vegetarian Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 2 Calories: 650

Best Season: Suitable throughout the year

Description

Ingredients

Scale

1 unit Chickpeas

¼ ounce Parsley

1 unit Tomato

1 unit Mini Cucumber

1 unit Lemon

1 unit Shallot

1 unit Baby Lettuce

1 ounce 1.5 Greek Vinaigrette (Contains Eggs, Milk)

4 tablespoon Yogurt (Contains Milk)

3 tablespoon Sour Cream (Contains Milk)

1 teaspoon Dried Oregano

1 teaspoon Garlic Powder

82 g Tempura Mix (Contains Eggs, Milk, Wheat)

½ cup Feta Cheese (Contains Milk)

Salt

Pepper

Cooking Oil

Instructions

• Wash and dry produce.

• Dice tomato into 1⁄4-inch pieces. Halve cucumber lengthwise; slice into 1⁄4-inch- thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon. Finely chop parsley. Drain and rinse half the chickpeas (all for 4 servings); pat dry with paper towels. Trim and discard root end from lettuce; separate leaves.
• In a medium bowl, combine tomato, cucumber, 1 tsp shallot (2 tsp for 4 servings), and Greek vinaigrette. Season with a pinch of salt and pepper.
• In a second medium bowl, combine yogurt, sour cream, lemon zest, 1 tsp parsley, and juice from one lemon wedge (2 tsp parsley and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Place chickpeas in a large bowl and mash with a potato masher or fork until almost smooth.

TIP: It’s OK if there are some larger pieces.
• To bowl with chickpeas, add oregano, garlic powder, half the tempura batter mix, half the feta, half the remaining parsley, remaining shallot, 1/3 cup water, and 1⁄4 tsp salt (all the tempura batter mix, 2/3 cup water, and 1⁄2 tsp salt for 4 servings).

• Whisk batter to combine. TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a measuring cup, carefully add 1⁄4-cup scoops of batter. Use the bottom of the measuring cup to flatten into fritters. (TIP: You may need to cook fritters in batches.)

• Cook until golden brown on bottom and bubbles evenly appear on top, 3-4 minutes. Flip fritters and cook 1-2 minutes more.

• Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
• Transfer fritters to a cutting board; cut in half.

• Divide lettuce leaves between plates. Fill each with two fritter halves, salad, and remaining feta. Drizzle with lemon yogurt sauce. Garnish with remaining parsley and serve with remaining lemon wedges on the side.