Spiced Chickpea Fritters

Spiced Chickpea Fritters

Spiced Chickpea Fritters

Spiced Chickpea Fritters

If you're looking for something a bit different or, like me, you don't fancy store bought don't-know-what's-in-it fritters then this recipe is for you.

It's relatively easy to make and doesn't take ages. Once the ingredients are prepared it's a case of shaping and cooking.

I served these with my Honey Yogurt Tahini Dip and found the combination to be a classic middle eastern, Asian mix - it totally worked!

You can make the dip any time, it will last in the fridge for around a week. Likewise once the fritter mix is made it will last around the same time. I wouldn't recommend freezing as they will most likely break up on defrosting.

In terms of cooking - I shallow fried but you could just use a dash of oil if you'd prefer. The key is to make the outside crispy while the inside stays light and fluffy so make sure that however much oil you use is hot enough - not cold or too hot! I wouldn't recommend baking unless the mix is pretty course. If the mix is fine (wet) they will spread and stay soggy.

So, enjoy, and if you can find a bottle of Verdejo to go with them they will taste even better!

Spiced Chick Pea Fritters

The devil is in the detail!

Crispy on the outside, fluffy on the inside!

Spiced Chickpea Fritters

Spiced Chickpea Fritters

Makes 15 - 18 small fritters

600g Canned Chickpeas - drained and rinsed

2 cloves Garlic - peeled

1 small Red Onion - peeled

2 tsp Ground Cumin

1 tsp Cumin Seeds

2 tsp ground Coriander

½ tsp Paprika

Pinch (or how much you can handle) Chilli Powder

1 tbsp fresh Parsley OR fresh Cilantro

Zest and juice of 1 small Lime

2 tbsp plain Flour

Ground Pepper and Sea Salt - for seasoning

Oil for frying

Flour for dusting

The Mix: 

Add onion and garlic to a food processor and process until finelyly chopped (or if chopping by hand - add herbs and then chop finely)

Add chick peas and parsley/cilantro and pulse a few times to chop roughly (by hand - smash chickpeas using a potato masher)

Add rest of ingredients and process until you reach desired texture (I let mine stay relatively course)

Put mixture in fridge for 30 minutes to firm

Spoon tablespoon sized balls onto a floured surface then hand roll into balls

Flatten slightly until rounds are roughly 10-15cm thick

Add oil to a frying pan to a depth of roughly 5mm

Heat through on a medium setting before gently adding chickpea rounds (don’t splash)

Cook for 3-4 minutes per side flipping once 

Take out of pan and drain on kitchen towel before serving with Honey Yogurt Tahini Dip and wedges of lime 


Drink This: 

A chilled glass of Spanish Verdejo would suit this classic combination.


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