Little Feta and Chickpea Fritters With Herb Salad

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Total Time
15 mins
15 mins

Delicious sounding little fritters will be making soon and posting a photo, can't remember where I got it from.

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  1. Process chickpeas, cumin and egg in a food processor until almost smooth.
  2. Transfer to a small bowl and stir in remaining ingredients,
  3. then season to taste with sea salt and freshly ground black pepper.
  4. Form level tablespoonfuls of mixture into 4cm rounds,
  5. then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
  6. drain on absorbent paper.
  7. Makes about 24 fritters.
  8. For herb salad, combine herbs and peas in a bowl,
  9. drizzle with oil and vinegar,
  10. season to taste and toss gently to combine.
  11. Divide lettuce leaves among plates and top with warm fritters and herb salad.
  12. Serve immediately.
Most Helpful

4 5

Very unique fritter -- a nice change of pace. I served these fritters on top of baby lettuces and topped them with olive oil and red wine vinegar. This was a very nice light, yet filling, lunch.
Thanks for the post! Made for PAC, 2011.