Spicy Chickpea Fritters
- Ready In:
12 large fritters
- 150 g dried garbanzo beans
- 3 medium onions
- 150 ml cold water
- 5 black peppercorns
- 3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
- 3 cloves
- 1⁄4 teaspoon ground cinnamon
- 1 cardamom pod (seeds only)
- 1 teaspoon chili flakes
- 1⁄4 teaspoon ground cumin
- 2 teaspoons mixed Italian herbs
- 1 tablespoon fresh coriander
- 5 garlic cloves
- 50 g tomato paste
- 2 tablespoons virgin olive oil
- 4 tablespoons fresh parmesan cheese (grated)
- 2 eggs
- Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
- Soak chickpeas in water for at least 4 hours (or overnight if possible).
- Place all dry ingredients in a large mortar & pestle and grind until well blended.
- Add fresh herbs to mortar and grind well.
- Add tomato paste and oil to mortar and mix well.
- Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
- Add herb and spice mixture to processor and blend with chickpea mixture.
- Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
- Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
- Spray frying pan with cooking oil and heat to medium heat.
- Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
- For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.
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RECIPE SUBMITTED BY
Hi all I live in Qld Australia, I am married and have two biological sons and three step daughters who, each have partners. I have nine grandchildren. I am not a professional chef but I consider myself a creative cook and as you can see I have plenty of apetites to practice on. By the way, the photo is a flower from my little grand-daughter's garden.