Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, mash 2 cups of cooked chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.

2. 2

   Add 0.5 finely chopped yellow onion, 2 minced garlic cloves, 0.25 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the mashed chickpeas and mix thoroughly.

3. 3

   Incorporate 0.25 cup all-purpose flour into the chickpea mixture, ensuring all ingredients are well combined and the mixture can hold its shape.

4. 4

   Form the chickpea mixture into 12 small patties, each about 2 inches in diameter and 0.5 inch thick.

5. 5

   Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering, then carefully place the chickpea patties into the hot oil without overcrowding the pan.

6. 6

   Pan-sear the patties for 4-5 minutes on each side, or until they are golden brown and cooked through, then remove them from the skillet and place on a paper towel-lined plate to drain excess oil.

7. 7

   To prepare the yogurt drizzle, whisk together 1 cup of plain Greek yogurt, 1 tablespoon of fresh lemon juice, 0.5 teaspoon of sumac, and a pinch of salt in a small bowl.

8. 8

   Serve the hot Turkish Pan-Seared Chickpea Fritters immediately, drizzled generously with the sumac-yogurt sauce.