Chickpea Fritters with Lemon-Herb Yogurt
and shredded brussels sprouts salad
Chickpea fritters make a fast, filling vegetarian main dish, especially with tart yogurt sauce to serve over top. Shredding brussels sprouts to serve on the side results in a flavor and crunch that are completely different than when sprouts are cooked.
- Shallots - 1 clove
- Beans, garbanzo (14 oz / 387 g) - 2 cans, drained and rinsed
- Flour - 2/3 cup
- Eggs - 3
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pecan halves - 1/2 cup, chopped
- Brussels sprouts - 1 lb
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Oil, olive - 3 Tbsp
- Cranberries, dried - 1/3 cup (sub dried cherries)
- Cheese, goat - 3 oz
- Tarragon, fresh - 2 tsp, chopped (sub fresh thyme)
- Lemons - 1/2, zest of
- Yogurt, plain or Greek - 3/4 cup
- Pecans / Shallots - Prep as directed. If making the vegetarian delicata squash salad on Wednesday, go ahead chop the pecans for that meal too. Leave the pecans raw for tonight's meal raw or, if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
- Prep yogurt - Chop tarragon. Zest lemons. Combine with yogurt. (Can be done up to 3 days ahead.)
- Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (you can also thinly slice them by hand or with a mandolin). Watch this video on shredding carrots in the food processor for tips - just sub whole brussels sprouts for the carrots. Wipe out the inside of the food processor bowl and return it to the stand. (Can be done up to 3 days ahead)
- Prep fritters - Rinse and drain beans. Put the chopping blade in the food processor (you can also mash the mixture with a pastry blender or your hands) and pulse beans and shallots until they form a coarse paste. Add flour, eggs, salt and pepper and pulse just until combined. Test the batter to see if it will easily stick together when pressed together. If batter is not sticky enough, add an additional egg. Press batter into mini patties, forming 2-3 per person. (Can be done up to 3 days ahead)
- Combine mustard (for the sprouts), vinegar, honey and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries and pecans. Crumble goat cheese over top.
- Heat a skillet over medium heat and add cooking oil. When oil begins to shimmer, sear fritters in batches until golden brown on both sides, ~3 minutes on each side.
- Serve fritters with yogurt over top and salad on the side. Enjoy!
Husband made this; it was basic and good. Salad was so-so. We used cabbage. I would try the brussel sprouts next time. From what the other reviews say, it sounds like a winner.0 Helpful
Needed to nearly triple the salad dressing for it to be tasted. Liked it!0 Helpful
My grocery didn't have shallots and I didn't have time to go to another store, so instead I used a vidalia onion and some garlic. It was pretty good as an emergency substitution, but somewhere down the line I definitely want to try this again with shallots! I especially loved the salad!!0 Helpful
Chicken was outstanding -- I wanted to scoop up every bit of the shallot sauce. The brussels sprouts salad was interesting, but I think I prefer my sprouts roasted. I used sugar roasted pecans on the salad and the sweetness really improved the flavor.0 Helpful
Salad needed more dressing0 Helpful
This was the first meal out of the 15 or so that I've made following recipes on here that I really didn't care for. The sauce didn't really stick to the chicken and it just tasted very plain.0 Helpful