---
title: Curried Chickpea Fritters
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/curried-chickpea-fritters-61e6fedaf791d03aec728586
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: hard
allergens:
  - Eggs
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - Veggie
rating: 4.5
rating_count: 8400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of flavors, though some found it bland and wanted more seasoning or spice.
  - theme: Texture
    text: Some loved the crispy fritters, while others found them mushy or dry; rice texture was generally praised.
nutrition:
  calories: 990
  fat: 36
  saturated fat: 10
  carbohydrates: 145
  sugar: 27
  fiber: 13
  protein: 24
  cholesterol: 35
  sodium: 2070
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/curried-chickpea-fritters.avif"
---

Wash and dry all produce. Halve, peel, and finely dice @red onion{1%unit} until you have 1 cup; mince remaining onion until you have 2 TBSP and set aside in a medium bowl for later. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Roughly chop @spinach{5%oz}. Quarter @lemon{1%unit}. Peel and mince @garlic{2%clove}. Drain and rinse @chickpeas{26.8%oz}.

Melt @butter{2%tbsp} in a small pot over medium-high heat. Add diced onion, scallion whites, @cashews{1%oz}, and a pinch of @salt{}. Cook, stirring, ~{1%minute}. Stir in @basmati rice{1%cup}, @veggie stock concentrate{2%unit}, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ~{15%minutes}. Turn off heat. Add spinach to pot with rice. Cover until wilted, ~{2%minutes}; stir to combine.

While rice cooks, place @golden raisins{2%oz} in a small bowl. Add juice from one lemon wedge, a pinch of salt, and enough hot water to just cover. Set aside to pickle. In a separate small bowl, combine @sour cream{8%tbsp}, @low-fat yogurt{4%tbsp}, a squeeze of lemon juice, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and @pepper{}.

Add chickpeas to bowl with minced onion. Mash with a potato masher or fork until almost smooth. Stir in @tempura mix{164%g}, scallion greens, remaining garlic, 1⁄3 cup water, and @curry powder{2%tbsp} until evenly combined. Season with salt and pepper. TIP: Batter should be thick but not dry—add more water 1 TBSP at a time if necessary.

Heat a 1⁄3-inch layer of @cooking oil{} in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. Cook until golden brown and crisp, ~{4%minutes} per side. Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.

Divide rice pilaf between plates and top with chickpea fritters. Drizzle with creamy garlic sauce and as many pickled raisins (draining first) as you like. Serve with any remaining lemon wedges on the side.