Chickpea Fritters Recipes

CHICKPEA FRITTERS

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

Steps:

• Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.
• Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.

CHICKPEA FRITTERS (PANELLE)

Steps:

• Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
• Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
• Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
• Preheat oven to 300°F.
• Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
• Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.

PANELLE (SICILIAN CHICKPEA FRITTERS)

Steps:

• Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
• Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
• Add parsley and a bit of pepper. Adjust salt if needed.
• Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
• Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
• Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

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.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

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.

CHICKPEA FRITTERS

Steps:

• In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
• In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1 1/4-inch patties, each about 1/3 inch thick.
• In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

CHICKPEA FRITTERS WITH COURGETTE SALAD

Steps:

• Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
• Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
• Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.