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Air-Fried Greek-Inspired Chickpea Fritters with Tzatziki

I can't vouch for the authenticity of these fritters - I made the recipe up as I went along - but I can vouch for them being tasty!
If you don't have an air-fryer, see recipe notes for alternative ways to cook the fritters.
Prep Time 20 mins
Cook Time 15 mins
Batter Chilling Time 10 mins
Course Main Course
Cuisine Mediterranean
Servings 3 people

Equipment

  • Food processor
  • Air-fryer

Ingredients
  

For the tzatziki

  • 50 g cucumber
  • 1/4 tsp salt
  • 125 g Greek-style plant-based yoghurt
  • 1 small clove of garlic minced
  • 1/2 Tbsp lemon juice
  • 6 sprigs fresh dill removed from stalks and finely chopped

For the fritters

  • 1 400g can of chickpeas
  • 1 Tbsp ground flax
  • 3 medium spring onions
  • 4 halves sun-dried tomatoes in oil, drained
  • 2 cloves garlic minced
  • 1/2 cup gram (chickpea) flour
  • 10 sprigs of fresh parsley removed from stalks and finely chopped
  • 1 Tbsp dried oregano
  • salt and pepper a few grinds, or pinch, of each
  • 1-2 Tbsp extra virgin olive oil

Instructions
 

For the tzatziki

  • Grate the cucumber and place in a sieve over a bowl. Sprinkle over the salt and stir to combine. Leave this draining for a few minutes while you prepare the rest of the tzatziki ingredients.
  • Combine the remaining tzatziki ingredients in a bowl and stir together.
  • Squeeze out the liquid from the cucumber with the back of a spoon, drain, and add this to the yoghurt mixture. Stir again and pop in the fridge while you make the fritters (*see notes).

For the fritters

  • Drained and rins the chickpeas, reserving the aquafaba.
  • Make a flax egg with the ground flax and 2.5 Tbsp of the aquafaba (don't throw the rest of the aquafaba away yet - you might need it).
  • Wash and finely chop the spring onions.
  • Dice the sun-dried tomatoes.
  • Add the chickpeas to a food processor and blitz for about 30 seconds, just to break them up.
  • Now add the remaining fritter ingredients except the oil to the food processor and blitz for 10-15 seconds at a time until a thick batter forms. The batter should be a similar consistency to falafel mix - thick and slightly sticky. If the mixture is too dry, add 1 Tbsp more of the aquafaba at a time and pulse again.
  • Put the fritter batter in the fridge for 15 minutes.
  • Add 1 Tbsp of the oil to the air-fryer (*see notes) and brush to fully coat the bottom of the pan.
  • Remove the batter from the fridge and, using a cookie scoop, divide the batter into 10 balls. Place each ball into the air-fryer pan and press down gently with your fingers so they form little patties.
  • Air fry for 10 minutes, then brush the top of the fritters with a little extra oil and the flip them over. Cook for another five minutes.
  • Serve as desired - I enjoyed these on a bed of rocket and red cabbage with some olives and pitta bread, but they are also great in a wrap!

Notes

The tzatziki always tastes better once it has had time to sit, so make it the day before you plan to eat it if you can.
My air-fryer doesn't have any temperature settings (it's a Tefal Actifry Express), but according to their website, it cooks at approx. 180c.
To bake the fritters instead, add them to a preheated oven at 180c fan (~350f) for 20-25 minutes, flipping after 15 minutes.
Or you could shallow-pan fry the fritters, but you will need double the amount of oil. Fry them for 3-5 minutes per side.