Greek Feta Chickpea Pancake Fritters with Poached Eggs + Olive Tapenade.
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (5)

Greek Feta Chickpea Pancake Fritters with Poached Eggs + Olive Tapenade.

NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 35%
CARBS 23G13% OF CAL
4G FIBER0G ADDED8G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 61G78% OF CAL
11G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy chickpea flour fritters with kale, leeks, and feta cheese, topped with poached eggs and olive tapenade. It's savory, nutty, and filled with vegetables. Eat it for breakfast, lunch, or a light dinner.

mainamericaneggsgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (crumbled)
  • fresh parsley and oregano (chopped)
  • 4 poached eggs (or eggs cooked to your liking)
  • 1 cup kalamata olive
  • 1 cup green olives
  • 1/4 cup oil packed sun-dried (oil drained)
  • 1 clove garlic (minced or grated)
  • 1 anchovy fillet (finely chopped (optional))
  • 1 tablespoon fresh basil + oregano (chopped)
  • 1/4 cup olive oil
  • juice of half a lemon
PREP
10M
SODIUM
1584MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.