Labneh Lemon-Herb Feta Fritters with Sumac Onions & Cucumber
Crisp Middle Eastern-style chickpea fritters served with a tangy lemony herb labneh, sumac onions and a cooling cucumber crunch.
- 240 g canned chickpeas (drained)
- 40 g plain flour
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp baking powder
- 1 pc garlic
- 1 pc lemon
- 15 g fresh parsley
- 200 g plain yoghurt
- 60 g feta cheese
- 120 g white onion
- 1 tsp ground sumac
- 160 g cucumber
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse the chickpeas, then mash in a bowl until mostly broken down but still a little chunky. Finely grate in the garlic, add cumin, ground coriander, baking powder, lemon zest (save the juice), chopped parsley, black pepper, and 1/2 tsp salt.
- Step 2
Stir in the plain flour and a tablespoon of cold water if needed to form a thick batter that will hold together. Rest 5 minutes.
- Step 3
Make the labneh-style sauce: in a bowl mix yoghurt, crumbled feta, lemon juice to taste, and a pinch of salt. Keep chilled.
- Step 4
Cook the sumac onions: finely slice the onion, then sauté in 1 tbsp olive oil over medium heat for 6–8 minutes until soft and golden. Stir in sumac and a splash of water; season lightly with pepper and cool.
- Step 5
Cook fritters: heat the remaining 1 tbsp olive oil in a non-stick frying pan over medium. Shape small patties (or spoon rounds) from the mixture and flatten to about 1.5 cm thick. Fry 3–4 minutes per side until crisp and cooked through. Transfer to a plate.
- Step 6
Assemble: dice cucumber, toss with a pinch of salt and a squeeze of lemon juice. Serve fritters hot with lemon-herb feta labneh, sumac onions, and cucumber on the side.
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