Crispy Harissa Chickpea & Kale Fritters with Whipped Feta-Dill Dip

Elevate your appetizer game with these irresistible Crispy Harissa Chickpea & Kale Fritters! Bursting with spicy, earthy flavors and packed with wholesome goodness, they're surprisingly easy to make. Serve them alongside a refreshing, tangy whipped feta-dill dip for a perfect balance of heat and cool, making them an instant crowd-pleaser for any occasion.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• **For the Fritters:**
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 cups finely chopped kale (about 1/2 bunch)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 2 tablespoons harissa paste (adjust to spice preference)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2-3 tablespoons olive oil, for pan-frying
• **For the Whipped Feta-Dill Dip:**
• 4 ounces block feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced (optional)
• 2-3 tablespoons cold water, as needed
• Pinch of salt and pepper

Instructions

1. **1. Prepare the Dip:** In a food processor or blender, combine crumbled feta, Greek yogurt, chopped dill, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic (if using), salt, and pepper. Blend until smooth and creamy, adding cold water one tablespoon at a time until desired consistency is reached. Transfer to a small bowl, cover, and refrigerate until serving.
2. **2. Mash Chickpeas:** In a large bowl, use a fork or potato masher to coarsely mash the rinsed and drained chickpeas. You want some texture, not a completely smooth paste.
3. **3. Combine Fritter Ingredients:** Add the finely chopped kale, all-purpose flour, harissa paste, 1 tablespoon lemon juice, ground cumin, garlic powder, salt, and pepper to the mashed chickpeas. Mix well until everything is thoroughly combined and forms a cohesive mixture.
4. **4. Form Fritters:** Scoop about 2 tablespoons of the mixture and gently flatten into a disc, about 1/2-inch thick. Repeat with the remaining mixture. You should get 10-12 fritters.
5. **5. Heat Oil:** Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat.
6. **6. Cook Fritters:** Carefully place the fritters in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, until golden brown and crispy.
7. **7. Drain Excess Oil:** Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
8. **8. Serve:** Serve the Crispy Harissa Chickpea & Kale Fritters warm, with the chilled Whipped Feta-Dill Dip on the side. Garnish with extra fresh dill or a sprinkle of paprika, if desired.

Chef's Note

For an extra layer of flavor and crispiness, lightly toast the harissa paste in the pan for 30 seconds before adding it to the chickpea mixture. This deepens its aromatic qualities.

Make-Ahead Tips

The fritter mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. Form the fritters just before cooking. The dip can also be made 2-3 days ahead and stored in an airtight container in the fridge.

Substitutions

**Kale:** Spinach or collard greens can be used. Ensure they are finely chopped and excess moisture is squeezed out.,**Harissa Paste:** Sriracha or a pinch of cayenne pepper can be used for heat, but the flavor profile will change.,**Feta Cheese:** Cream cheese or goat cheese can be used in the dip for a different creamy tang.,**Greek Yogurt:** Sour cream or labneh can be substituted.