Meal Kit

Mediterranean Chickpea Fritters

With Herbed Quinoa and Tzatziki Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Chickpeas are arguably nature's perfect food: packed with protein and the attendant fiber and minerals necessary to power you up, all rolled into a silky, nutty little peach-shaped legume. This simple, elegant dish makes use of chickpeas and transforms them into crispy, perfectly seasoned cakes. Similar to falafel, these crisp and savory chickpea fritters are topped with cool, creamy homemade Tzatziki sauce and paired with herbed quinoa. So easy to prepare and so impressive to serve.

In Your Box (serves 2)

  • 15½ oz. Canned Chickpeas
  • 1 Red Bell Pepper
  • Info
    5⅓ oz. Plain Greek Yogurt
  • ¾ cup Quinoa
  • 1 Lemon
  • 4 Parsley Sprigs
  • 1 Persian Cucumber
  • 1 Shallot
  • ⅘ oz. Chickpea Flour
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Oven-Safe Non-Stick Pan
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Mince garlic. Cut cucumber and red bell pepper into a fine dice. Peel and finely chop shallot. Stem and chop parsley. Halve lemon and zest for garnish, if desired. Rinse and drain the chickpeas.

  2. 2

    Prepare the Quinoa

    Heat 1 Tbsp. olive oil and shallot over medium heat in a small pot for about 2 minutes. Add bell pepper and cook until fragrant, about 30 seconds. Add quinoa and 1¼ cups of water. Increase heat and, once boiling, reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Using a fork, fluff quinoa and stir in 2 tsp. olive oil and juice from one half of the lemon. Season with a pinch of salt and pepper.

  3. 3

    Prepare the Tzatziki Sauce

    In a small mixing bowl, combine Greek yogurt, cucumber, 1 Tbsp. lemon juice (or to taste), half of the minced garlic, and half of the chopped parsley. Stir until smooth. Add up to ¼ cup of water if needed, a little at a time, if Tzatziki is too thick.Add a pinch of salt and freshly ground black pepper. Set aside chilled until plating.

  4. 4

    Prepare the Fritter Mixture

    In a mixing bowl, combine chickpeas, chickpea flour, 2 Tbsp. water, remaining minced garlic, and remaining parsley (reserving a pinch for garnish). Mash together, focusing on mashing the chickpeas as much as possible, and form into 6 small patties. If necessary, you can pulse the mixture in a food processor or blender to more fully pulverize the chickpeas.

  5. 5

    Cook the Chickpea Fritters

    In a large nonstick pan, heat 2 tsp. olive oil over medium-high heat. Add fritters and cook 2-4 minutes per side, or until browned and cooked throughout. Transfer fritters to a paper towel-lined plate to soak up excess oil. Season immediately with salt.

  6. 6

    Plate the Dish

    Divide the quinoa between 2 plates. Add 3 chickpea fritters to each plate. Ladle Tzatziki sauce over the fritters. Garnish with remaining parsley, a squeeze of the remaining lemon, a sprinkle of lemon zest, if desired, and a crack of freshly ground black pepper.

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