• Wash and dry all produce. • Halve, peel, and finely chop half the shallot; thinly slice remaining shallot. Zest and halve lemon. Peel and mince garlic. Pick and finely chop fronds from dill. • Drain and rinse chickpeas; transfer to a medium bowl. Mash with a potato masher or fork until almost smooth. TIP: It’s okay if there are still some larger pieces.

• In a small bowl, combine sliced shallot and juice from half the lemon. Season with salt and a pinch of sugar. Set aside to pickle. • In a separate small bowl, combine sour cream, yogurt, lemon zest, half the chopped dill, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• In a second medium bowl, whisk together tempura mix, Shawarma Spice, salt (we used 3/4 tsp), and 1⁄3 cup cold water until smooth. (For 4 servings, use 11/2 tsp salt.) TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir in mashed chickpeas, chopped shallot, remaining garlic, and remaining chopped dill until thoroughly combined. Season with pepper. • Wash out bowl used for chickpeas.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add 1/4-cup scoops of batter. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.

• Add arugula, almonds, apricots, and as much pickled shallot (draining first) as you like to bowl used for chickpeas. Toss with a large drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.

• Divide salad and fritters between plates. Drizzle fritters with sauce and serve.