Savor a rich blend of flavors today when you whip together our recipe for Chickpea Fritters with Zucchini and Feta.
What You Need
Original recipe yields 12 servings
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/3 cup plus 1 Tbsp. fresh cilantro, divided
1/2 cup flour
1 fresh jalapeño pepper, chopped
1 clove garlic
1 cup shredded zucchini, squeezed dry
2/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1 cup plain low-fat Greek-style yogurt
1 cup chopped seeded peeled cucumber s
1 tsp. lemon zest
1 Tbsp. olive oil
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Let's Make It
Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
Serve fritters with the yogurt mixture.
For added color and flavor, sprinkle pomegranate seeds over yogurt mixture before serving with the fritters.
Omit jalapeño pepper. Prepare recipe using ATHENOS Crumbled Feta Cheese with Jalapeño Peppers.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.