Pitaroudia (Chickpea Fritters) Recipe

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(Makes About 8-10 Fritters and 2 Cups of Tzatziki)

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Ingredients​

 

For the Pitaroudia 

• 24 Oz Canned Chickpeas (Drained and Rinsed)

• ½ Large White Onion (Finely Minced)

• 2 Plum Tomatoes (Grated and Strained of Excess Juice)

• 2 Cloves Garlic (Grated)

• 1 Bunch Mint (Finely Chopped)

• ¼ Cup Italian Parsley (Finely Chopped)

• 1 Teaspoon Cumin

• ½ Teaspoon Salt

• ½ Teaspoon Ground Black Pepper

• 2 Tablespoons Extra Virgin Olive Oil

• 4 Tablespoons All-Purpose Flour (For the Batter)

• 1 Cup All-Purpose Flour (For Dredging)

• Vegetable Oil (For Frying)

 

For the Tzatziki 

• 2 Cups Whole Milk Yogurt

• 1 Lemon (Zest Only)

• 1 Bunch Mint (Finely Chopped)

• 1 English Cucumber (Peeled, De-seeded and Diced)

• 1 Pinch Salt

• 1 Pinch Ground Black Pepper

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Instructions

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For the Pitaroudia

1. Place the chickpeas and onions into a food processor. Pulse to a make a lumpy paste. You do not want this to be too smooth as you want some texture to the fritters. You can also do this with a potato masher.

2. Transfer chickpea and onion paste to a bowl and fold in the tomatoes, garlic, mint, parsley, olive oil and cumin.

3. Season with salt and pepper.

4. Fold in the 4 tablespoons of All-Purpose flour and combine well.

5. Cover and refrigerate for 10-15 minutes. This will help keep the fritters in shape.

6. When ready to cook, take about a golf ball size of the mixture and form into a small patty.

7. Lay the patties on parchment paper as you form them.

8. When ready to cook, heat 2 cups of vegetable oil to 325 degrees Fahrenheit in a deep sided frying pan.

9. Season the dredging flour with salt and pepper.

10. Dredge the patties lightly so all surfaces have a coating of flour.

11. Lay in the oil and cook for 3 minutes per side.

12. Drain on paper towel and season with salt.

 

For the Tzatziki

1. Whip the yogurt with a fork. 

2. Fold in the other ingredients making sure they are well combined.

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