Spiced Chickpea & Beetroot Fritters with Herbed Yogurt and Lemon-Tahini Greens

Ingredients

• 1 cup Cooked chickpeas
• 1 small Raw beetroot
• 0.25 small Red onion
• 1 clove Garlic
• 0.5 inch Fresh ginger
• 0.5 medium Green chili
• 0.25 cup Chickpea flour
• 0.5 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.25 tsp Turmeric powder
• 0.25 tsp Garam masala
• 2 tbsp Fresh cilantro
• 0.25 tsp Salt
• 1.5 tbsp Olive oil
• 0.5 cup Plain unsweetened yogurt
• 1 tbsp Fresh mint
• 1 tbsp Fresh cilantro
• 1 tbsp Lime juice
• 1 pinch Salt
• 3.5 cups Mixed salad greens
• 0.5 small Cucumber
• 0.5 cup Cherry tomatoes
• 1 tbsp Tahini
• 1 tbsp Lemon juice
• 1 to 2 tbsp Water
• 0.25 tsp Black pepper

Instructions

1. Prepare the fritter mixture: In a medium bowl, mash the cooked chickpeas with a fork until mostly broken down but still chunky. Add the grated beetroot, minced red onion, minced garlic, grated ginger, minced green chili (if using), chickpea flour, ground cumin, ground coriander, turmeric powder, garam masala, and 2 tbsp chopped fresh cilantro. Season with 1/4 tsp salt. Mix thoroughly until well combined and forms a thick batter.
2. Cook the fritters: Heat 1.5 tbsp olive oil in a large non-stick pan over medium heat. Form the chickpea-beetroot mixture into 6-8 small patties (about 2 inches in diameter and 0.5 inch thick). Carefully place them in the hot pan, ensuring not to overcrowd. Cook for 4-5 minutes per side, or until golden brown and cooked through. You may need to cook in two batches. Transfer cooked fritters to a plate lined with a paper towel to drain excess oil.
3. Make the herbed yogurt drizzle: While the fritters cook, combine plain yogurt, 1 tbsp chopped fresh mint, 1 tbsp chopped fresh cilantro, 1 tbsp lime juice, and a pinch of salt in a small bowl. Stir well to combine.
4. Prepare the lemon-tahini greens: In a large bowl, combine the mixed salad greens, diced cucumber, and halved cherry tomatoes. In a separate small bowl, whisk together the tahini, 1 tbsp lemon juice, 1-2 tbsp water (to reach desired consistency), and black pepper. Season with a pinch of salt. Pour the dressing over the salad greens and toss gently to coat.
5. Assemble and serve: Divide the lemon-tahini greens between two plates. Top each salad with 3-4 warm chickpea and beetroot fritters. Drizzle generously with the herbed yogurt sauce and serve immediately.

Nutrition (per serving)