Chickpea and Spinach Fritters with Feta-Fig Tzatziki

  • Recipe courtesy of Catherine Wilkinson, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
  • Yield: 4 servings



  • 2 cups (packed) fresh spinach leaves, steamed and chopped
  • 1 red chili, seeded and chopped
  • 1 clove garlic, finely chopped
  • 1/2 lemon, zest
  • 1 2/3 c. chickpea flour
  • 1 1/2 c. canned chickpeas, drained and rinsed, then mashed with fork
  • 1 tsp. baking powder
  • 1/2 c. feta cheese, crumbled
  • 3 eggs
  • 1/3 c. fresh cilantro leaves
  • vegetable oil, for frying
  • Tzatziki

  • 2 ounces chopped dried figs that have been soaking in hot water for 15 minutes, then drained
  • 1/4 c. plain yogurt
  • 1/4 c. feta cheese, crumbled
  • 1 tbsp. fresh mint, chopped


  • Put all ingredients for fritters (except oil) into bowl and thoroughly mix until combined. Cover and refrigerate for 1 hour.
  • Meanwhile, place all ingredients for Tzatziki and a bowl and mix well. Cover and refrigerate as well.
  • When ready to serve, pour oil to a depth of about 1 inch in large deep skillet. Heat oil over medium high heat. Drop in tablespoon-sized spoonfuls of fritter batter into hot oil and fry until golden brown.
  • Drain fritters on stack of paper towels and serve warm with Tzatziki.