USDA Recipe for Schools | Baharat Chickpea Fritters
Similar to falafel, these chickpea fritters feature bold earthy tones and fresh, minty brightness as a side or with a dip in your next school lunch.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Whisk
- Spatula
- Spoon
- Skillet
- Baking sheet
- Oven
- Stove
- Cooling rack
- Paper towel
- Plate
Ingredients
- 1 ¼ no. 10 cans chickpeas, drained and rinsed
- 3 onions, finely chopped
- 2 bunches of scallions, chopped
- ¾ cup cloves garlic, finely chopped
- ¼ cup Baharat Spice Mix
- 2 Tbsp + 1 tsp ground coriander
- 1 to 1 1/2 cups All Purpose flour
- 2 Tbsp baking powder
- 1 cup fresh mint, chopped
- 2 Tbsp smoked paprika
- 4 lemons, zested
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 2 quarts plain low-fat Greek yogurt
- ½ cup Sriracha sauce
- 1 ½ cup lemon juice
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