Crispy Chickpea Stuffed Squash Blossoms with Lemon Basil Cream

August 12, 2025

Ever tried edible flowers? These crispy chickpea-stuffed squash blossoms are a game-changer! Crunchy, creamy, with a zesty lemon basil twist—this dish feels fancy but is secretly simple. Trust me, this recipe will make you the star of your dinner table! Let’s get cooking!

4.0 out of 5 (1 rating)

Have you ever eaten a flower? No, really—an actual flower! If not, it's time to add edible blooms to your culinary adventures. Squash blossoms are delicate, light, and oh-so-pretty, but today we’re not just admiring their beauty. We’re stuffing them with a flavorful chickpea filling, crisping them up to golden perfection, and pairing them with a dreamy lemon basil cream. These little pockets of happiness are like a bouquet you can eat, and I guarantee they’ll turn any meal into an edible masterpiece. Just imagine serving these at your next dinner party—total mic drop moment.

Crispy Chickpea Stuffed Squash Blossoms With Lemon Basil Cream Recipe

What’s magical about this recipe is the way the flavors and textures come together. The stuffing features mashed chickpeas, spiced lightly with cumin and smoked paprika, giving you a warm and earthy backbone. Then, you get the crunch from the batter-fried blossoms, adding contrast to the creamy, herby lemon basil dipping sauce. Ah, that sauce—bright, zippy, and full of fresh basil aroma, it could probably be eaten with a spoon (but let’s be classy, shall we?). This dish is inspired by Mediterranean and Middle Eastern flavors, blending the nuttiness of chickpeas with citrusy and herbal notes to celebrate simple, gorgeous ingredients.

Now, let me share some pro tips to make this dish an absolute breeze. First, when picking or buying squash blossoms, look for flowers that are vibrant and not wilted—happy blossoms make happy bites! Keep them damp in a paper towel until you’re ready to use them to maintain their freshness. When stuffing the blossoms, be gentle; treat them like the delicate little gems they are, and avoid overfilling. And the batter—oh, the batter! It’s a simple tempura-style mix, so keep it light and bubbly by using cold water or even sparkling water for extra lift. Trust me, these small steps ensure crispy, golden magic.

The best part about this recipe? It’s deceptively easy yet feels fancy enough for any occasion. Serve them as an appetizer, or pair them with a crisp green salad for a light meal. You can even get creative with the filling—add a bit of crumbled feta or swap out chickpeas for white beans. Whatever you do, just promise me you’ll give these edible flowers a whirl. They’re a feast for the eyes, the taste buds, and maybe even your adventurous culinary spirit. So grab some blossoms and get frying—your future as a flower-eating connoisseur starts now!

Keywords: how to cook squash blossoms, chickpea stuffed squash blossoms recipe, homemade lemon basil sauce, crispy stuffed edible flowers, easy Mediterranean appetizer idea, vegetarian squash blossom recipes, unique fried appetizers recipes

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

Mediterranean

Ingredients

•12 fresh squash blossoms
•1 cup cooked chickpeas, mashed
•1/4 cup grated Parmesan cheese
•1/4 teaspoon garlic powder
•1/4 teaspoon smoked paprika
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•1 large egg, beaten
•1/2 cup all-purpose flour
•1/2 cup sparkling water
•1 cup breadcrumbs
•1 cup vegetable oil for frying
•1/2 cup sour cream
•2 tablespoons fresh lemon juice
•1 teaspoon lemon zest
•2 tablespoons fresh basil, finely chopped
•Salt to taste (for sauce)

Instructions

1
Gently clean the squash blossoms and remove the stamens inside, being careful not to tear them.
2
In a medium bowl, mix mashed chickpeas, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
3
Carefully stuff each squash blossom with about 2 teaspoons of the chickpea filling and twist the ends of the blossoms to close them.
4
In a small bowl, whisk the all-purpose flour with sparkling water to create a light batter.
5
Dip each stuffed blossom into the batter, then coat with breadcrumbs.
6
Heat vegetable oil in a frying pan over medium heat until shimmering.
7
Fry the stuffed blossoms in batches, about 2-3 minutes per side, until golden and crispy. Drain on paper towels.
8
In a separate bowl, whisk together sour cream, lemon juice, lemon zest, basil, and a pinch of salt to make the lemon basil cream.
9
Serve the crispy stuffed squash blossoms warm with the lemon basil cream on the side.

Nutrition Information

Calories

320 calories

Protein

Carbs

30g

Fat

18g

Frequently Asked Questions

Q: Can I use dried chickpeas instead of canned chickpeas?

A: Yes, you can use dried chickpeas, but you will need to cook them first. Soak them overnight, then boil until soft before mashing. This will give you the same creamy texture as canned chickpeas.

Q: What can I use as a substitute for squash blossoms?

A: If you can’t find squash blossoms, you could use zucchini or baby bell peppers as an alternative. Slice them lengthwise, scoop out the seeds, and stuff them with the chickpea filling.

Q: Can I make these ahead of time?

A: You can prepare the filling and stuff the squash blossoms a few hours in advance. Store them in the refrigerator until ready to fry. However, it's best to fry them just before serving to ensure they stay crispy.

Q: What is the best way to store leftovers?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 375°F (190°C) for about 10 minutes to help retain crispiness. Avoid microwaving as it can make them soggy.

Q: Can I bake these instead of frying?

A: Yes, you can bake them for a healthier option. Preheat the oven to 400°F (200°C), place the stuffed blossoms on a greased baking sheet, and spray with a light coating of oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.

Q: What are some variations for the lemon basil cream?

A: You can customize the cream sauce by adding other herbs like dill or parsley, or a pinch of red chili flakes for some heat. Alternatively, you can replace sour cream with Greek yogurt for a lighter version.

Q: Why are my stuffed blossoms breaking open while frying?

A: This can happen if you overfill the blossoms or don’t twist them closed properly. Be sure to use only about 2 teaspoons of filling and gently twist or press the ends to seal. Also, ensure the oil is hot enough to instantly set the coating and seal them while frying.

Make This Recipe Your Own

AI Chef Assistant

Get real-time cooking guidance and ingredient substitution tips from our AI chef

Smart Scaling

Instantly adjust serving sizes and quantities to match your needs

Ingredient Swaps

Customize recipes with AI-powered ingredient alternatives and substitutions

Search for "Crispy Chickpea Stuffed Squash Blossoms with Lemon Basil Cream" in the DigiDish app to get started!

More Recipes You'll Love

Spiced Pumpkin Tahini Pasta with Crispy Sage and Pomegranate Dust

Get ready to twirl your fork into fall perfection! This Spiced Pumpkin Tahini Pasta is creamy, nutty, and oh-so-cozy, to...

Grilled Chili Lime Stone Fruit Salad with Minted Yogurt Dressing

Fire up the grill because this Grilled Chili Lime Stone Fruit Salad is a flavor explosion! Sweet, smoky fruit paired wit...

Grilled Peach and Basil Flatbread with Balsamic Honey Glaze and Crispy Prosciutto

Sweet, savory, and oh-so-satisfying—this Grilled Peach and Basil Flatbread is a flavor explosion! Juicy peaches, fresh b...

Honey Roasted Fig Crostini with Lemon Ricotta and Crispy Sage

Get ready to wow your taste buds! This Honey Roasted Fig Crostini is the perfect balance of sweet, tangy, and savory. Cr...

Grilled Summer Plum Chutney with Cardamom Flatbread and Lime Yogurt

Ready to wow your taste buds? This Grilled Summer Plum Chutney paired with warm, spiced cardamom flatbread and zesty lim...