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Think falafel, but fresher, lighter, and with a citrus-herb kick. These fritters use Greenfields Lime Powder for a zing that cuts through the richness of chickpeas, and Greenfields Za’atar for an earthy, aromatic edge. Served with a cloud of whipped feta, they’re the kind of snack that disappears faster than you can fry them. Ideal for picnics, mezze platters, or even as a veggie burger alternative.
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
For the fritters:
2 x 400g tins chickpeas, drained & rinsed
2 tbsp Greenfields Za’atar
1½ tsp Greenfields Lime Powder
1 tsp Greenfields Ground Cumin
2 spring onions, finely sliced
2 garlic cloves, crushed
3 tbsp gram flour (or plain flour)
1 egg (or 1 tbsp chia seeds + 3 tbsp water for egg-free)
½ tsp Himalayan Pink Salt (Fine)
50ml olive oil (for shallow frying)
For the whipped feta:
200g feta cheese
3 tbsp Greek yoghurt
Zest of 1 lemon
1 tbsp olive oil
In a food processor, pulse chickpeas until roughly broken but not puréed.
Add za’atar, lime powder, cumin, spring onions, garlic, flour, egg (or chia egg), and salt. Pulse until mixture comes together but still has texture.
Shape into small patties, about 4cm wide.
Heat oil in a frying pan over medium heat. Cook fritters for 2–3 minutes per side until golden and crisp.
For the whipped feta, blitz feta, yoghurt, lemon zest, and olive oil until smooth and creamy.
Serve fritters warm with a generous dollop of whipped feta and a sprinkle of extra za’atar.
Energy: 105 kcal
Fat: 6.1g
Carbohydrates: 7.5g
Sugars: 0.9g
Protein: 3.7g
Salt: 0.4g
Za’atar and lime — who knew they’d suit each other so well?
The ingredients used in this recipe could also be used to create…
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