Trevor's Kitchen

Trevor's Kitchen

Chickpea Fritters with Sweet-Spicy Sauce

Chickpea Fritters with Sweet-Spicy Sauce

Ingredients:

  • 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
  • Oil for deep-fat frying

About the Recipe

By Shahrin Hasan, York, Pennsylvania
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up.
In my home I try to 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 fritters in the chilled yogurt.
Enjoy as a snack, appetizer, or as part of a meal.
Makes two dozen Fritters.

 

Nutritional Info

Getting it done:

In a small bowl, the first six 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 or electric skillet, heat oil to 375°. Shape rounded tablespoonfuls 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.

Ingredients:

  • 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
  • Oil for deep-fat frying

Getting it done:

In a small bowl, the first six 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 or electric skillet, heat oil to 375°. Shape rounded tablespoonfuls 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.

About the Recipe

By Shahrin Hasan, York, Pennsylvania
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up.
In my home I try to 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 fritters in the chilled yogurt.
Enjoy as a snack, appetizer, or as part of a meal.
Makes two dozen Fritters.

 

Nutritional Info

Recipe Categories

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Chicken
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Indian
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Pie
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South African
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Soup
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Vegeterian

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