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Chickpea and Spinach Fritters with Feta-Fig Tzatziki

Main Ingredients: Beans

Yield: 4 servings

Recipe courtesy of Catherine Wilkinson, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest



  • 2 cups (packed) fresh spinach leaves, steamed and chopped
  • 1 red chili, seeded and chopped
  • 1 clove garlic, finely chopped
  • 1/2 lemon, zest
  • 1 2/3 c. chickpea flour
  • 1 1/2 c. canned chickpeas, drained and rinsed, then mashed with fork
  • 1 tsp. baking powder
  • 1/2 c. feta cheese, crumbled
  • 3 eggs
  • 1/3 c. fresh cilantro leaves
  • vegetable oil, for frying


  • 2 ounces chopped dried figs that have been soaking in hot water for 15 minutes, then drained
  • 1/4 c. plain yogurt
  • 1/4 c. feta cheese, crumbled
  • 1 tbsp. fresh mint, chopped


  1. Put all ingredients for fritters (except oil) into bowl and thoroughly mix until combined. Cover and refrigerate for 1 hour.
  2. Meanwhile, place all ingredients for Tzatziki and a bowl and mix well. Cover and refrigerate as well.
  3. When ready to serve, pour oil to a depth of about 1 inch in large deep skillet. Heat oil over medium high heat. Drop in tablespoon-sized spoonfuls of fritter batter into hot oil and fry until golden brown.
  4. Drain fritters on stack of paper towels and serve warm with Tzatziki.

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