Crunchy fritters made from a batter of chickpeas, red pepper, tahini, cumin and flour. They are deep-fried delights, light and puffy with a crispy bite to them and soft insides.
The cool yogurt sauce is like tzatziki and is made of yogurt, cucumber and lemon. It adds a welcome contrast to the hot, crusty fritters that is utterly addicting!
These are best if the chickpeas aren’t completely mashed, only crushed a little. If you don’t have red peppers on hand you can use something else like onion. As for the tahini, just omit it entirely. The fritters won’t suffer one bit. I promise.
Crunchy, deep-fried chickpea delights with a yogurt dipping sauce.
- Add chickpeas to a large bowl, and roughly mash with a fork, mix in red peppers. In a small bowl combine flour and baking powder, sprinkle over chickpeas.
- Beat egg and combine with milk and tahini; pour over the chickpeas and mix until fully combined.
- In a medium bowl combine cucumber, yogurt and lemon, season with salt and pepper to taste.
- Pour oil into skillet until it reaches half way up the side. Heat gently over medium heat until it reaches 350°F, or a spoon with a bit of batter on it sizzles when placed in the oil. Add tablespoonfuls of batter to the hot oil, cooking in small batches until the fritters are crisp and golden brown. Drain on paper towels. Keep finished fritters warm in a low oven while frying the rest. Sprinkle with salt and serve with yogurt sauce.
Adapted from Serious Eats
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