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chickpeas egg Feta cheese carrots onion fresh dill chickpea salt freshly ground black pepper yogurt white wine vinegar
Viewed: 56 - Published at: 6 years agoIngredients
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 large egg
- 4 oz. crumbled feta cheese ( 1/2 cup)
- 2 medium carrots, finely chopped (1 1/2 cups)
- 1/2 small onion, finely chopped (13 cup)
- 4 Tbs. chopped fresh dill, divided
- 2 Tbs. chickpea or garbanzo bean flour
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup 2% plain Greek yogurt
- 1 tsp. white wine vinegar
Method
- Preheat oven to 425F.
- Coat rimmed baking sheet with cooking spray, or line with a silicone baking mat.
- Pulse chickpeas, egg, and feta cheese in food processor until combined, and transfer to large bowl.
- Stir in carrots, onion, 2 Tbs.
- dill, chickpea flour, salt, and pepper.
- Scoop mixture into Ping-Pong-ball-size spheres, flatten into patties, and place 1 inch apart on prepared baking sheet.
- Bake 30 to 35 minutes, flipping fritters halfway through, or until lightly browned on both sides.
- Meanwhile, stir together yogurt, vinegar, and remaining 2 Tbs.
- dill.
- Season with salt and pepper, if desired.
- Serve with fritters.
