Chickpea Egg Fritters with Tahini Sauce

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Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

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Who knew garbanzo beans married so well with hard boiled eggs, fresh herbs, and a sprinkling of sesame seeds, lemon and garlic. These Chickpea Egg Fritters with Tahini Sauce is a vegetarian treat for either lunch or dinner. It can be served with simple side veggies like avocados, greens and tomatoes, and in a pita bread or on a bun. The choice is yours. 

These Chickpea Egg Fritters are extremely easy to make. The only trick is to start the day before. Just like a falafel, these fritters will need dried garbanzo beans soaked overnight. If you use canned chickpeas the consistency will be different, a little more mushy.

So if you want to have ‘falafel-like’ fritters you’ll need to use the dried beans. The next day, the dish comes together super quickly. A food processor will do most of the heavy lifting. You will also need to hard boil some eggs and have them cooled down prior to adding to food processor.

Here are the easy steps to follow to make these Chickpea Egg Fritters:

1. Soak a 1/2 lb. of dried garbanzo beans with plenty of water. It will produce about 3 cups of chickpeas the next day
2. Hard boil 4 eggs
3. Add chickpeas into a food processor and pulse them a couple of times
4. Add cooled, peeled eggs; a 1/3 cup of scallions (green and white parts)
5. Add 1/3 cup of parsley and 1 garlic clove
6. Add 1/2 to 1 teaspoon of himalayan salt & freshly ground black pepper
7. Chop it/Mix it all together for a minute or two
8. Taste for seasoning requirements
9. Form into little balls; then flatten them  out and sprinkle in some Panco breadcrumbs
10. Heat up some olive oil, or ghee, and fry the patties on each side until golden brown (about 2 minutes)
11. In a separate bowl add 1/2 cup of tahini paste, 1/3 cup (or more) of water, 1 chopped garlic clove and juice from a lemon half
12. Mix the sauce together
13. Serve fritters with the sauce on top!
14. You can add avocado, tomatoes and greens to the plate
15. You can also make a sandwich with bun or pita bread
16. Finally…….Enjoy!   🙂

When I was a child growing up in Poland, there was a tradition of abstaining from meat on Fridays. It would mean that there had to be lots of alternatives available which kids would enjoy eating, for instance: Potato and Cheese Pierogi, Sauerkraut and Mushroom Pierogi (Yes, you heard it right…kids in Poland love them!), Potato Pancakes or Fluffy Apple Pancakes (and yes, people eat sweet dishes for dinner in Poland).

Hard boiled eggs fritters were also amongst the favorites. I really liked them. So, recently I was thinking about this dish from my childhood and thought that it might be fun to fuse it together with another favorite…falafel fritters. I came up with this recipe for Chickpea Egg Fritters and I think it’s worthy of sharing. If you like falafel and eggs, you will love this vegetarian treat.

But if you’re looking for a falafel recipe you may want to check one from Gimme Some Oven.

Chickpea Egg Fritters with Tahini Sauce

These Chickpea Egg Fritters with Tahini Sauce is a vegetarian treat for either lunch or dinner. It can be served with simple side veggies like avocados, greens and tomatoes, and in a pita bread or on a bun. The choice is yours. 

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 302kcal

Author: Edyta

Ingredients

Fritters

• 1/2 cup garbanzo beans dried
• 4 eggs
• 1/3 cup scallion green and white parts
• 1/3 cup parsley flat leaf
• 1 garlic clove
• 1 cup bread crumbs Panco
• 1 teaspoon salt himalayan
• Freshly ground pepper
• 2 tbsp olive oil

Tahini Sauce

• 1/2 cup Tahini Paste
• 1/3 cup water
• 1/2 lemon juiced
• 1 clove garlic chopped
• Salt and Pepper

Instructions

Fritters

• Cover dried chickpeas with 4 cups of water and soak overnight
• Boil 4 eggs for 10 minutes and let them cool
• Add chickpeas to the food processor and pulse a few times
• Add to the food processor: cooled, peeled eggs, scallion, parsley, garlic, salt and pepper and mix everything together
• Mix for 1 or 2 minutes
• Form little balls from the mixture and flatten them out
• In a frying pan heat up some 2 tablespoon olive oil or ghee
• Fry the fritters on both sides until golden brown for about 2 minutes on each side

Tahini Sauce

• Add all the ingredients for tahini sauce together and mix well

Notes

You can serve this dish with a side of avocado, tomatoes and greens or as a sandwich in a pita bread or on the ban. 

Nutrition Facts

Chickpea Egg Fritters with Tahini Sauce

Amount Per Serving

Calories 302 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Cholesterol 109mg36%

Sodium 572mg25%

Potassium 253mg7%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 11g22%

Vitamin A 510IU10%

Vitamin C 11.6mg14%

Calcium 95mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Calories: 302kcal | Carbohydrates: 23g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 572mg | Potassium: 253mg | Fiber: 3g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 11.6mg | Calcium: 95mg | Iron: 3mg

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European Style Potato Pancakes

Fluffy Polish Apple Pancakes – Racuchy

Mushroom Black Bean Veggie Burger