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Crispy Fried Halloumi with Lemon-Herb Chickpeas

Name: Crispy Fried Halloumi with Lemon-Herb Chickpeas
Prep time: 18 min
Total time: 18 min
Cuisine: Greek
Ingredients: chickpeas — 851 g; olive oil — 41 g; yellow onion — 110 g; garlic — 12 g; cumin — 5 g; red chili flakes — 1 g; low-sodium beef broth — 177 g; lemon — 65 g; salt — 5 g; black pepper — 3 g; parsley — 20 g; halloumi — 227 g; all-purpose flour — 23 g

Crispy Fried Halloumi with Lemon-Herb Chickpeas reads citrus 5.9, sourness 5.3 and richness 4.9 on Palate's 0–10 flavor X-ray — a Greek main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.3 · Richness 4.9 · Fruity 4.7 · Allium 4.6 · Umami 4.4 · Salinity 4.3 · Sweetness 2.9 · Herbaceous 2.6 · Nutty 2.6 · Earthy 2.5 · Warm Spice 1.9 · Heat 1.5 · Floral 1.3 · Bitterness 1.3 · Funk & Ferment 0.9

What's in it (13)

chickpeas — 851 g
olive oil — 41 g
yellow onion — 110 g
garlic — 12 g
cumin — 5 g
red chili flakes — 1 g
low-sodium beef broth — 177 g
lemon — 65 g
salt — 5 g
black pepper — 3 g
parsley — 20 g
halloumi — 227 g
all-purpose flour — 23 g

Time & effort: about 18 min · effort: involved

Nutrition (per 100 g, engine-estimated): 267.6 kcal, 15.5 g protein, 6.8 g fat, 36.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Drain and rinse the chickpeas; set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
Stir in the garlic, cumin, and red pepper flakes; cook until fragrant, about 45 seconds.
Add the chickpeas, broth, and salt. Bring to a simmer and cook, stirring occasionally and mashing a few chickpeas against the side of the pan, until the liquid has mostly reduced and the chickpeas are creamy at the edges, 6-8 minutes.
Remove from the heat and stir in the lemon zest, lemon juice, half the black pepper, and half the parsley. Transfer the chickpeas to a serving platter and tent loosely with foil to keep warm.
Pat the halloumi slabs dry with paper towels. Toss with the flour and the remaining black pepper, shaking off any excess.
Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium-high heat. Add the halloumi in a single layer and fry until deeply golden on the first side, 2-3 minutes.
Flip and fry until golden on the second side and warmed through, 2-3 minutes more.
Arrange the halloumi over the warm chickpeas, scatter with the remaining parsley, and serve right away while the cheese is still hot and crisp.

Dishes with a similar flavor shape

Moroccan Spiced Chickpea and Lentil Stew — Moroccan
Greek Chickpea Stew with Rosemary (Revithia) — Greek
Greek Turkey Meatballs with Orzo — Greek
Pork Carnitas Burrito with Rice and Beans — Mexican
Greek Red Lentil Soup with Lemon — Greek

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.