Vegetable-Forward
Free recipe
Chickpea Fritters with Lemon and Oregano
Simple Chickpea Fritters, the way the vegetable coast does it, with Lemon and Oregano -- generous, unfussy, and made for sharing.
***** 4.7 · 465 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Lemon and Oregano: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the chickpea fritters warm, with plenty of good bread or a simple salad alongside. This makes about 5 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Members
Bright, herb-forward roasted cauliflower that proves vegetable cooking is about restraint, not shortcuts.
Vegetable-Forward
Members
Comfort with a vegetable soul: stuffed zucchini with Preserved Lemon, built on caramelized aromatics and a slo...
Vegetable-Forward
Free
Bright, herb-forward bean stew that proves vegetable cooking is about restraint, not shortcuts.
Vegetable-Forward
Free
Marinated Stuffed Zucchini -- the kind of vegetable dish that tastes like it took all day but does not.