Chickpea Fritters with Roasted Carrots, Cabbage Salad and Pita Chips

A colorful combination of flavors and textures, this Middle Eastern–influenced one-bowl meal is a vegetarian nutritional powerhouse, with a rich lode of vitamins, minerals, protein and fiber. You can assemble and shape the fritters a day in advance and keep them refrigerated until just before frying.

 

Chickpea Fritters with Roasted Carrots, Cabbage Salad and Pita Chips

 

Ingredients

 

For the chickpea fritters:

• 3 garlic cloves
• 1 small yellow onion, coarsely chopped
• 1 can (15 oz./475 g) chickpeas, drained and rinsed
• 1 cup (6 oz./185 g) fresh corn kernels (from about 2 ears)
• 3 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh cilantro
• Kosher salt
• 1 1/2 tsp. ground cumin
• 1 tsp. red pepper flakes
• 7 Tbs. all-purpose flour
• 1 tsp. baking powder
• Canola oil for frying

For the pita chips:

• 3 pita rounds, each cut into 8 wedges
• 3 Tbs. olive oil
• Kosher salt and freshly ground pepper

For the cucumber-tomato salad:

• 2 cucumbers, halved lengthwise and cut into half-moons
• 1/2 lb. (250 g) cherry tomatoes, halved
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. olive oil
• Kosher salt and freshly ground pepper

For the cabbage salad:

• 1 1/2 cups (12 oz./375 g) plain Greek yogurt
• Grated zest of 1 1/2 lemons
• 2 Tbs. fresh lemon juice
• 2 Tbs. olive oil
• 1 Tbs. za’atar
• 2 tsp. kosher salt
• 1/2 head red cabbage, cored and thinly sliced

For the roasted carrots:

• 2 lb. (1 kg) carrots, peeled and cut into 2-inch (5-cm) pieces
• 1/4 cup (2 fl. oz./60 ml) olive oil
• 2 tsp. ground cumin
• Kosher salt

For assembling:

• Kosher salt
• 1 cup (8 oz./250 g) hummus
• Chopped fresh flat-leaf parsley for garnish

Directions

 

1. To make the chickpea fritters, in a food processor, combine the garlic and onion and pulse until chopped. Add the chickpeas, corn, parsley, cilantro, 2 tsp. salt, the cumin and red pepper flakes and process until blended. Add the flour and baking powder and process until just combined. Transfer the chickpea batter to a bowl, cover and refrigerate until thoroughly chilled, about 3 hours.

 

2. Meanwhile, make the pita chips, cucumber-tomato salad, cabbage salad and roasted carrots.

 

3. To make the pita chips, preheat an oven to 375°F (190°C). Spread the pita wedges in a single layer on a baking sheet. Drizzle with the oil and season with salt and pepper. Bake until crisp, 10 to 15 minutes. Set aside.

 

4. To make the cucumber-tomato salad, in a bowl, mix the cucumbers, tomatoes, cilantro and olive oil. Season to taste with salt and pepper and set aside.

 

5. To make the cabbage salad, in a large bowl, mix the yogurt, lemon zest and juice, oil, za’atar and salt. Add the cabbage and toss gently to coat evenly. Set aside.

 

6. To make the roasted carrots, preheat an oven to 375°F (190°C). In a large bowl, toss together the carrots, olive oil, cumin and 2 tsp. salt. Spread in a single layer on a baking sheet and roast until fork-tender and slightly charred, about 20 minutes. Set aside.

 

7. To fry the chickpea fritters, in a large, deep fry pan, pour in canola oil to a depth of 2 inches (5 cm) and heat until it reaches 325°F (165°C) on a deep-frying thermometer. Using an ice-cream scoop or 2 spoons and working in batches, shape the batter into 2-inch (5-cm) balls and drop them, one at a time, into the hot oil. Fry until crispy and cooked through, about 2 minutes per side. Using a slotted spoon or a spider, transfer the fritters to a paper towel–lined plate and sprinkle with salt.

 

8. Divide the cabbage salad among 4 to 6 bowls. Top with the chickpea fritters, cucumber-tomato salad, roasted carrots, pita chips and hummus. Garnish with parsley and serve. Serves 4 to 6.

 

 

 

Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.