🥣 Step-by-Step Instructions
Prep Phase (1 hour)
Step 1: Prepare the Chickpeas
Soak the dried chickpeas overnight in plenty of water. Drain and rinse well. Place in a large pot with fresh water (about 5 cm above the chickpeas) and bring to a boil. Reduce to medium heat and simmer for about 45 minutes, until tender but not mushy. Drain and let cool.
Step 2: Prepare the Vegetables
While the chickpeas are cooking, finely chop all the vegetables. Keep each type separate, as they’ll be cooked in stages. Grate the Parmesan and set aside.
Cooking Phase (25 minutes)
Step 3: Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Add garlic and cook for another minute, until fragrant.
Step 4: Add the Vegetables
Add the diced carrots and celery. Cook for 4–5 minutes. Then add bell pepper and mushrooms, and cook for another 5 minutes. Finally, stir in the chopped tomato and cook for 2–3 minutes until it begins to break down.
Step 5: Add Herbs and Leafy Greens
Add the spinach and cilantro to the pan, stirring for 2 minutes until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
Step 6: Make the Fritter Mixture
Pulse half of the cooked chickpeas in a food processor until roughly chopped (should still have some texture). In a large bowl, combine the processed chickpeas, the remaining whole chickpeas, the sautéed vegetable mix, grated Parmesan, beaten egg, and olive oil. Mix thoroughly. The mixture should hold together and be easy to shape.
Baking Phase (35 minutes)
Step 7: Shape and Bake the Fritters
Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment paper. With damp hands, form 12–14 balls (about the size of a golf ball) from the mixture. Place them spaced out on the baking sheet. Lightly brush the tops with olive oil.
Step 8: Bake Until Golden
Bake the fritters for about 35 minutes, flipping halfway through, until golden brown and crispy on the outside. They should sound slightly hollow when tapped.
Step 9: Prepare the Yogurt Dip
While the fritters are baking, mix the Greek yogurt, garlic, dill, lemon juice, and salt in a small bowl. Stir well and refrigerate until ready to serve.
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