Greek Feta Chickpea Pancake Fritters with Poached Eggs

There’s something truly comforting about making Greek Feta Chickpea Pancake Fritters with Poached Eggs on a leisurely Sunday morning. Imagine the aroma of fresh olive oil wafting through your kitchen as you sauté leeks and kale, transforming simple ingredients into a satisfying dish. I vividly remember the first time I tried this recipe; it was a glorious spring day, and I wanted something light yet nourishing. These fritters, crispy on the outside and fluffy on the inside, not only capture the essence of Greek cuisine but also offer an exciting way to incorporate chickpeas into your diet. Top them off with perfectly poached eggs and a vibrant olive tapenade, and you have a meal that can impress anyone!

Ingredients Overview for Greek Feta Chickpea Pancake Fritters with Poached Eggs

The ingredients for Greek Feta Chickpea Pancake Fritters with Poached Eggs are a beautiful mosaic of flavors and health benefits. Each ingredient plays a crucial role, from the earthy chickpea flour that gives the fritters their texture to the tangy feta cheese that brings everything together. The combination of fresh herbs, kale, and eggs makes this dish a wholesome choice for any time of day.

• 6 tablespoons olive oil – Essential for frying and adds a rich flavor.
• 1 medium leek – Provides a sweet, onion-like flavor.
• Salt and pepper to taste – Basic seasoning that enhances all flavors.
• 2 cups kale – Packed with nutrients and adds a lovely color.
• 1 egg – Binds the fritters together and adds protein.
• 1/2 cup plain Greek yogurt – A creamy component that enhances flavor.
• 3/4 cup chickpea flour – The main ingredient that gives structure to the fritters.
• 1/4 teaspoon baking powder – Helps the fritters puff up slightly during cooking.
• 1/3 cup feta cheese – Adds a salty, tangy flavor.
• Fresh parsley and oregano – Brightens up the dish with fresh notes.
• 4 poached eggs – The perfect topping to make this dish hearty.
• 1 cup kalamata olives – A key ingredient for the tapenade.
• 1 cup green olives – Adds another layer of flavor to the tapenade.
• 1/4 cup oil packed sun-dried tomatoes – Brings sweetness and depth to the tapenade.
• 1 clove garlic – Adds a robust flavor to both the fritters and tapenade.
• 1 anchovy fillet (optional) – Adds umami richness to the tapenade.
• 1 tablespoon fresh basil + oregano – Fresh herbs for extra flavor in the tapenade.
• 1/4 cup olive oil – Used for the tapenade, enriching its flavor.
• Juice of half a lemon – A brightening component that balances the tapenade.

Instructions for Greek Feta Chickpea Pancake Fritters with Poached Eggs

Making Greek Feta Chickpea Pancake Fritters with Poached Eggs is a delightful process that brings the Mediterranean right to your kitchen. Follow these steps carefully to ensure your fritters are perfectly cooked and bursting with flavor.

1. To start, prepare the olive tapenade. In a food processor, combine the kalamata olives, green olives, sun-dried tomatoes, garlic, optional anchovy, basil, and oregano. Pulse until finely chopped.
2. Once the mixture is chopped, gradually stream in the olive oil and lemon juice while the processor is running. Season with pepper to taste. Transfer to an airtight container and store in the refrigerator for up to two weeks.
3. Now, let’s make the pancakes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped leek, seasoning with a pinch of salt and pepper. Sauté for about 4 minutes, or until the leek is softened and beginning to brown.
4. Next, add the kale to the skillet, seasoning again with salt and pepper. Cook for an additional 4 minutes, stirring often, until the kale is tender. Remove the vegetables from the skillet and let them cool on a plate.
5. While the vegetables cool, in a medium bowl, whisk together the egg, Greek yogurt, 1/3 cup of water, chickpea flour, baking powder, and 1 tablespoon of olive oil. Season with pepper and let the mixture sit for about 5 minutes.
6. Once the batter is ready, gently fold in the sautéed vegetables and feta cheese until just combined.
7. In the same reserved skillet, heat a little more olive oil over medium-high heat. For each pancake, scoop 1/3 cup of batter into the skillet, gently flattening it to about ¼ inch thickness. Ensure the batter spreads easily; if it’s too thick, thin it out with a bit of water.
8. Cook until the bottom is lightly browned and bubbles form on the top of the pancakes, about 4 minutes. Carefully flip the pancakes using a spatula and cook for an additional 2 minutes until browned and cooked through.
9. Transfer the cooked pancakes to a plate, tenting them with foil to keep warm while you repeat the process with the remaining batter.
10. To serve, plate the pancakes topped with poached eggs, a generous spoonful of olive tapenade, and a sprinkle of fresh parsley and oregano. Finish with a dash of sea salt and pepper and, of course, sprinkle some extra feta cheese on top!

Pro Tips and Tweaks

When it comes to cooking, a few handy tips can make all the difference in the world. Here are some of my favorite tips and tweaks to ensure your Greek Feta Chickpea Pancake Fritters with Poached Eggs are always perfect.

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days. When reheating, a quick fry in the skillet will revive their crispiness.
• Freezing: You can freeze the cooked fritters for up to two months. Just cool them completely before transferring to a freezer-safe bag.
• Pairing: Serve these fritters with a light salad of mixed greens to balance the richness of the dish.
• Flavor variations: Try adding spices like cumin or coriander for a unique twist on the flavor profile.
• Serving suggestions: These fritters are delightful on their own but make for a scrumptious brunch when served with fresh fruit.

What to Serve Alongside Greek Feta Chickpea Pancake Fritters with Poached Eggs

When it comes to serving Greek Feta Chickpea Pancake Fritters with Poached Eggs, there are plenty of delicious options to complement the dish.

• Fresh salads: A light mixed green salad with a lemon vinaigrette pairs beautifully and balances the richness of the fritters.
• Grilled vegetables: Serve alongside seasonal grilled vegetables for a colorful and nutritious addition.
• Yogurt sauces: A dollop of tzatziki or plain Greek yogurt adds a refreshing contrast to the savory pancakes.
• For brunch gatherings: These fritters are perfect for brunch! Serve with mimosas or fresh juices for a festive touch.
• Appetizers: Cut the fritters into smaller pieces to serve as appetizers at parties. They’re a hit!
• Storage tips: If you have leftovers, store them in the fridge and enjoy them the next day — they make a great lunch!

FAQ

Conclusion

The Greek Feta Chickpea Pancake Fritters with Poached Eggs are a delightful blend of flavors and textures, making them a standout dish for any meal. I encourage you to try this recipe and bring a taste of the Mediterranean to your dining table. It’s an easy yet impressive way to enjoy wholesome ingredients, and I promise you’ll love every bite!

Greek Feta Chickpea Pancake Fritters with Poached Eggs

Craving something delicious and hearty? Try these Greek Feta Chickpea Pancake Fritters with Poached Eggs. Crispy on the outside and fluffy inside, they're perfect for brunch or any meal. Topped with creamy olive tapenade and perfectly poached eggs, this dish is a must-try tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Dinner

Cuisine: Greek

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 6 tablespoons Olive oil
• 1 medium Leek White and pale-green parts only, chopped
• Salt and pepper To taste
• 2 cups Kale Finely chopped
• 1 Egg
• 1/2 cup Plain Greek yogurt
• 3/4 cup Chickpea flour
• 1/4 teaspoon Baking powder
• 1/3 cup Feta cheese Crumble
• Fresh parsley and oregano Chopped
• 4 Poached eggs Or eggs cooked to your liking
• 1 cup Kalamata olives
• 1 cup Green olives
• 1/4 cup Oil packed sun-dried tomatoes Drained
• 1 clove Garlic Minced or grated
• 1 Anchovy fillet Finely chopped (optional)
• 1 tablespoon Fresh basil + Oregano Chopped
• 1/4 cup Olive oil
• 1/2 lemon Juice of half a lemon

Equipment

• Wooden Spoon
• Whisk
• Grater
• Blender
• Skillet
• Food Processor
• Chef's Knife
• Frying Pan

Method

 

1. To make the olive tapenade, add the kalamata olive, green olive, sun-dried tomatoes, garlic, anchovy, basil and oregano to a food processor or blender. Pulse until finely chopped and then stream in the olive oil and lemon juice. Season with pepper. Store in an airtight container for up to two weeks.
2. To make the pancakes, heat 2 tablespoons olive oil in a large skillet, over medium-high heat. Add the leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add the kale and season again. Cook, stirring often, until kale is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and set aside for later.
3. Whisk the egg, yogurt, 1/3 cup water, chickpea flour, baking powder, 1 tablespoon olive oil and 1/2 teaspoon salt in a medium bowl. Season with pepper and let sit 5 minutes. Stir the vegetables and feta into batter just to coat.
4. Heat a little olive oil in reserved skillet over medium-high. Add batter, 1/3 cup at a time, to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily, if it doesn’t, just thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with remaining batter. Serve pancakes topped with poached eggs, olive tapenade, parsley, oregano, sea salt, and pepper. Oh and extra feta of course!!

Notes

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days. When reheating, a quick fry in the skillet will revive their crispiness.
• Freezing: You can freeze the cooked fritters for up to two months. Just cool them completely before transferring to a freezer-safe bag.
• Pairing: Serve these fritters with a light salad of mixed greens to balance the richness of the dish.
• Flavor variations: Try adding spices like cumin or coriander for a unique twist on the flavor profile.
• Serving suggestions: These fritters are delightful on their own but make for a scrumptious brunch when served with fresh fruit.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!