All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Zucchini becomes a summer harvest superstar when incorporated into a crispy on-the-outside, tender on-the-inside fritter. Harissa provides a peppery punch and the mango-mint salad is quite the savory soother. Who knew all this goodness could fit inside a warm pita? We did, and now you do too!
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.
You Will Need
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
Prepare the Ingredients
Preheat oven to 375 degrees and prepare a baking sheet with foil. Rinse all vegetables and herbs. Peel the cucumber. Slice a few rounds to garnish the pita. Seed remaining cucumber and dice. Stack mint leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade.) Mince the garlic cloves. Remove the ends of the zucchini. With the box grater, shred the zucchini. Squeeze water from the zucchini and place in a mixing bowl with 1 tsp. salt. Mix and let sit for 5 minutes so salt can draw out any additional water. Again, squeeze excess water from zucchini.
Prepare the Salad
In a mixing bowl, combine the mango, diced cucumber, mint (to taste) and apple cider vinegar.
Season with a pinch of salt and pepper.
Place in refrigerator to chill before serving.
Make the Fritters
In the bowl with shredded zucchini, combine chickpea flour, minced garlic, Persian Spice Blend, baking powder and salt and pepper to taste. With a spatula, combine the ingredients until a moldable batter has formed.
With clean hands, form the batter into 4 to 6 patties (½" thick, 3 ½" wide).
Warm the Pita
Halve the pitas and place on baking sheet to warm in the oven until ready to serve. Create space on the baking sheet to add the fritters as they cook.
Cook the Fritters
In a saute pan over medium heat, warm 1 Tbsp. olive oil. Once warm, add 2-4 fritters and allow to cook 5 minutes on each side, or until golden brown and patties become firm and crisp. Repeat with remaining patties, adding additional oil as needed. As fritters finish in the pan, add them to the oven with the pita breads to stay warm before serving.
Plate the Dish
Place two warm pita halves on a plate.
Nestle 1-2 fritters into each half.
Garnish with cucumber slices, hummus, and Harissa/chili sauce.
Place mango-mint salad on the side.
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