Chickpea Fritters With Sweet Spicy Sauce Recipes

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CHICKPEA FRITTERS



Chickpea Fritters image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6 fritters

Number Of Ingredients 8

1 can (15.5 ounces) rinsed and drained chickpeas
1/2 cup sliced scallions
1/3 cup chopped cilantro
1/2 cup flour
1 large egg
1 teaspoon coarse salt
Olive oil
Salad and lemon wedges, for serving

Steps:

  • In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 15

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

  • Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan, where I grew up. I try to incorporate the tastes of my home country when cooking for my American-born daughters. With these air-fryer fritters, I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. -Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
FRITTERS:
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

  • Preheat air fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop bean mixture by rounded tablespoonfuls onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

SPICY CHICKPEA FRITTERS



Spicy Chickpea Fritters image

This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.

Provided by Samira SHF

Categories     Lunch/Snacks

Time 1h

Yield 12 large fritters, 4-6 serving(s)

Number Of Ingredients 17

150 g dried garbanzo beans
3 medium onions
150 ml cold water
5 black peppercorns
3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
3 cloves
1/4 teaspoon ground cinnamon
1 cardamom pod (seeds only)
1 teaspoon chili flakes
1/4 teaspoon ground cumin
2 teaspoons mixed Italian herbs
1 tablespoon fresh coriander
5 garlic cloves
50 g tomato paste
2 tablespoons virgin olive oil
4 tablespoons fresh parmesan cheese (grated)
2 eggs

Steps:

  • INSTRUCTIONS.
  • Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
  • Soak chickpeas in water for at least 4 hours (or overnight if possible).
  • Place all dry ingredients in a large mortar & pestle and grind until well blended.
  • Add fresh herbs to mortar and grind well.
  • Add tomato paste and oil to mortar and mix well.
  • Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
  • Add herb and spice mixture to processor and blend with chickpea mixture.
  • Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
  • Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
  • Spray frying pan with cooking oil and heat to medium heat.
  • Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
  • For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

Nutrition Facts : Calories 312.8, Fat 13.5, SaturatedFat 3.1, Cholesterol 111.1, Sodium 247.3, Carbohydrate 35.7, Fiber 8.6, Sugar 9.4, Protein 14.4

CHICKPEA FRITTERS WITH TZATZIKI SAUCE



Chickpea Fritters With Tzatziki Sauce image

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.

Provided by the80srule

Categories     Lunch/Snacks

Time 1h

Yield 30 fritters, 30 serving(s)

Number Of Ingredients 16

2 (19 ounce) cans chickpeas (19-oz! Two 15-oz cans won't be enough. Unless you get another 8-oz can to throw in there too.)
2 teaspoons minced garlic (the liquid-y stuff. equals 4 minced & mashed garlic cloves)
1 teaspoon tahini
2 tablespoons parsley flakes
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon sea salt
1 teaspoon ground black pepper
1 dash curry powder
1/2 cup besan (chickpea flour( but you can sub whole wheat flour in a pinch if you don't have an Indian grocer near)
olive oil, for frying
1 cup plain fat-free yogurt
1 cup cucumber, finely diced
2 teaspoons lemon juice
1 teaspoon dill
1 teaspoon dried mint

Steps:

  • Rinse and drain the chickpeas, then put them in a large mixing bowl.
  • Mash them up with a potato masher! There should still be some whole ones in there.
  • Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
  • Blend the chickpeas with the garlic and tahini.
  • Add all the spices and meld together.
  • Fold in the flour and mix together.
  • Let the mixture sit for about 15-20 minutes.
  • While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
  • Mix in the spices.
  • Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
  • With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
  • Fry in the olive oil about 4-5 minutes on each side.
  • Blot on paper towels, serve, and enjoy!

Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7

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