Golden Chickpea Fritters with Herbed Tahini Drizzle

📜 Intro:

Looking for a healthy snack that’s as delicious as it is nourishing? These golden chickpea fritters are crispy on the outside, tender inside, and loaded with plant-based protein. Spiced with cumin and garlic, and paired with a tangy herbed tahini drizzle, this dish works great as a snack, appetizer, or even a light lunch in a pita wrap. Gluten-free, vegan, and downright addictive.

🍽️ Icons + Info Layout:

• 🕒 Tiempo de preparación: 15 mins
• 🔥 Tiempo de cocción: 20 mins
• 🍴 Servings: 4
• 🌱 Diet: Vegan, Gluten-Free
• 🧑‍🍳 Dificultad: Intermedio
• 🌍 Cocina: Middle Eastern–Inspired
• 🥗 Course: Appetizer / Snack

📝 Ingredientes:

Para los buñuelos:

• 🥫 1 can (15 oz) chickpeas, drained & rinsed
• 🧅 1/2 small red onion, finely chopped
• 🧄 2 dientes de ajo picados
• 🌿 2 cucharadas de perejil fresco picado
• 🌿 1 tbsp fresh dill (or 1 tsp dried)
• 🌾 1/3 cup oat flour (or chickpea flour for extra protein)
• 🧂 1/2 tsp salt
• 🌶️ 1/4 tsp chili flakes (optional)
• 🌰 1/2 tsp ground cumin
• 🍋 1 cucharada de jugo de limón
• 🫒 2 tbsp olive oil (for pan-frying)

For the Herbed Tahini Sauce:

• 🌿 2 tbsp tahini
• 🍋 1 cucharada de jugo de limón
• 🧄 1 small garlic clove, minced
• 🌿 1 tbsp fresh parsley or cilantro, finely chopped
• 💧 2–3 tbsp cold water (to thin)
• 🧂 Sal al gusto

👨‍🍳 Instructions (Long & Detailed):

1. Mash the chickpeas:
   In a mixing bowl, mash the chickpeas using a fork or potato masher until mostly broken down but with some texture remaining. You don’t want a purée — keep it rustic!
2. Add flavor and binders:
   Stir in the onion, garlic, parsley, dill, cumin, chili flakes, salt, lemon juice, and flour. Mix well to form a slightly sticky dough. Let it sit for 5–10 minutes so the flour hydrates and firms up the mix.
3. Form fritters:
   Scoop about 2 tablespoons of mixture and shape into small patties (about 2-inch wide and ½-inch thick). You should get 10–12 fritters.
4. Cook the fritters:
   Heat olive oil in a skillet over medium heat. Fry the fritters in batches, 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan. Transfer to a paper towel–lined plate.
5. Make the tahini sauce:
   In a small bowl, whisk together tahini, lemon juice, garlic, herbs, salt, and cold water one tablespoon at a time until smooth and drizzle-able.
6. Serve:
   Plate the fritters warm, drizzle generously with herbed tahini, and garnish with extra parsley. Serve with lemon wedges or tucked into a warm pita with greens.