Prep 15 mins
Cook 25 mins
cook time is estimated for entire amount; I cant remember how long it took. :-) I hope you enjoy these interesting fritters. I have experimented with this over time, and have come up with something i really love!!!
- 6 ounces cooked garbanzo beans, freshly made or canned,rinsed and drained
- 2 eggs, separated
- 1⁄4 teaspoon salt
- 1 tablespoon anise-flavored liqueur (see my recipe for this if you do not have it)
- 1 tablespoon coconut oil or 1 tablespoon safflower oil or 1 tablespoon vegetable oil
- 1⁄3 cup sugar
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cardamom powder
- 1⁄8 teaspoon nutmeg
- 1⁄3 teaspoon lemon, rind of, grated
- 7 tablespoons flour
- vegetable oil, for frying
- powdered sugar, for dusting
- Take our your food processor and process your garbanzo beans.
- After you have processed them, add the egg yolks in, along with salt, anise liquor, and coconut oil, processing until the mixture is smooth.
- Then proceed by adding the sugar, cinnamon, cardamom, nutmeg, grated lemon peel, and flour, pulsing until blended.
- Next, in a large bowl, beat the whites of the eggs until stiff, but not to the point that they are"dry".
- Fold the Garbanzo mixture into the whites.
- In a deep fryer, or in 2 inches of oil in a dep skillet, heat oil thoroughly.
- Once oil is nice and hot, drop the chickpea mixture into the oil by the tablespoon full and allow to fry until golden brown all over.
- Allow the fritters to drain on paper towels, and serve hot/warm dusted with powdered sugar.
- These are good served right after making them; they do not save.