Prep 30 mins
Cook 30 mins
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 Mexican Red Almond Dipping Sauce (Vegan). 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.
- 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
- 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!
This is a terrible recipe. There is something missing... we had to add an egg since our first batch of fritters completely disintegrated while frying. The egg, in turn, made these rock hard and ineatible. Too bad, they sounded good but find another recipe.
Even my kids like these! They do not know they are healthy- they call them fancy nuggets. I use buckwheat flour to make them gluten free. I do mush the recipe by hand and they come out perfect every time.
We found these a little dry but good. I did have trouble getting the mixture to stay together so I added an egg. My daughter who is a vegetarian loved these. Thanks for the recipe