CHICKPEA FRITTERS WITH TZATZIKI
These crispy, savory fritters are presented with classic tzatziki, a garlicky yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a medium saute pan, heat 3 tablespoons oil over medium heat. Add onion; cook, stirring, until soft and translucent, about 3 minutes. Add 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 chickpeas, lemon juice, egg white, salt, and 1 tablespoon oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined. Using your hands, form batter into 1 1/4-inch patties, each about 1/3 inch thick.
- In a 12-inch saute pan, heat 2 tablespoons oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.
TZATZIKI FOR FRITTERS
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes.
- In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
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
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.
CHICKPEA FRITTERS WITH TZATZIKI SAUCE
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
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
CHICKPEA FRITTERS
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Provided by Adam Shaw
Categories Dinner
Time 20m
Yield Makes a batch of 12
Number Of Ingredients 17
Steps:
- Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
- Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
- Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
- Add the egg and mix well then sieve over the flour and mix again.
- Shape into small discs and fry for around 3 minutes a side in a little olive oil.
- When cooked remove and place on kitchen paper to cool.
- To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
PANELLE (SICILIAN CHICKPEA FRITTERS)
Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.
Provided by lacucinadinadia
Time 1h10m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g
CHICKPEA FRITTERS
Yield makes about 20
Number Of Ingredients 11
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.
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