Chickpea Fritters with Shocking Pink Beet Tzatziki

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I made this somewhat strange dish because we had tons of beets from our CSA box to use up.  It's definitely for people who are feeling a little adventurous, as the beet tzatsiki is seriously hot pink.  Color aside, the tzatziki is really delicious - creamy, tart, and the perfect complement for fritters of any sort.  These chickpea fritters were also both tasty and a bit cosmetically challenged.  The fritters were pretty crumbly and difficult to flip, but the flavor was good - sort of hummus-flavored with a little kick from the Aleppo pepper.  I probably would not make them again though - I've had tastier fritters and these were just a bit too fussy.  I'd definitely make the beet tzatziki again - but maybe with golden beets next time!




Chickpea Fritters with Shocking Pink Beet Tzatziki (adapted from Tender by Nigel Slater)
Serves 2 as a light meal with a salad

14 ounce can of chickpeas
3 cloves garlic, peeled, divided
1 tsp ground cumin
1 heaping tsp ground coriander
1/2 tsp smoked paprika
Generous pinch Aleppo pepper
1 egg
Salt and pepper
1 large raw beet, peeled and grated
3/4 cup plain yogurt
Olive oil

1. Drain and rinse the chickpeas.  Place them in the food processor along with 2 cloves of garlic, the cumin, coriander, paprika, egg, and a generous pinch each of salt and pepper.  Process until mostly smooth with some texture remaining.  Let sit while you prep the tzatziki.
2. Mince the remaining garlic clove and combine in a bowl with the beet and yogurt.  Season generously with salt and pepper.
3. Heat a nonstick skillet over medium heat.  Add enough oil to coat the bottom of the skillet. Scoop spoonfuls of the chickpea mixture into the skillet and press down on the top a bit to flatter.  Let cook without disturbing until the bottoms are golden brown, and then very carefully flip and cook the other side until browned.  Finish cooking in batches until all the fritters are cooked.  Serve with the beet tzatsiki.