I love chickpeas. I put them in couscous and curries, I roast them by themselves, I turn them into burgers, I even put them in eggs. So when the theme for this months' "Waiter, there's something in my..." was Pulses, I decided I had to join in.
It was hard to decide what to blog. I haven't blogged my chickpea burgers, or my dhal recipe yet. But in the end I was rushed, and the answer presented itself - chickpea fritters. I hope you enjoy them!
Spicy Chickpea Fritters with yoghurt sauce
1/2 Cup Self Raising flour
1 eggs
10g butter, melted
1/3 Cup milk
1 tsp mild paprika
1 tsp carraway seeds
1 tsp cumin seeds
1 can chickpeas, drained, rinsed and roughly mashed
5 spring onions, finely chopped
1/2 a bunch of coriander, finely chopped
Wisk the first four ingredients to make a batter - it should be the consistency of pancake batter. Add the rest of the ingredients. Heat a frying pan over medium heat, then drop large spoonfuls of the batter into the pan, turning after 2 minutes, or when that side is golden. Keep warm while cooking the rest. Serve with yoghurt sauce.
Yoghurt Sauce
1 Cup plain yoghurt
1/2 Bunch coriander, finely chopped
1 small clove of garlic, minced
2 Tablespoons (or so) Lemon Juice
Combine all ingredients. Refrigerate and let sit for at least 15 minutes before serving.
Thanks to Cook Sister for hosting this!
It was hard to decide what to blog. I haven't blogged my chickpea burgers, or my dhal recipe yet. But in the end I was rushed, and the answer presented itself - chickpea fritters. I hope you enjoy them!
Spicy Chickpea Fritters with yoghurt sauce1/2 Cup Self Raising flour
1 eggs
10g butter, melted
1/3 Cup milk
1 tsp mild paprika
1 tsp carraway seeds
1 tsp cumin seeds
1 can chickpeas, drained, rinsed and roughly mashed
5 spring onions, finely chopped
1/2 a bunch of coriander, finely chopped
Wisk the first four ingredients to make a batter - it should be the consistency of pancake batter. Add the rest of the ingredients. Heat a frying pan over medium heat, then drop large spoonfuls of the batter into the pan, turning after 2 minutes, or when that side is golden. Keep warm while cooking the rest. Serve with yoghurt sauce.
Yoghurt Sauce
1 Cup plain yoghurt
1/2 Bunch coriander, finely chopped
1 small clove of garlic, minced
2 Tablespoons (or so) Lemon Juice
Combine all ingredients. Refrigerate and let sit for at least 15 minutes before serving.
Thanks to Cook Sister for hosting this!
3 comments:
Mmmm, what a delicious idea! I can picture these as delightful little canapes, or a tasty snack :) Thanks very much for contributing to this month's WTSIM event!
Lovely fritter recipe Krissy. I've been experimenting with chickpea fritter recipes, but haven't yet found one I'm completely happy with. I like the addition of caraway seeds. Do you think it would work with olive oil instead of butter - although I realise 10g isn't much!?
And thanks for linking to my blog and letting me know yours existed!
Lovely fritter recipe Krissy. I've been experimenting with chickpea fritter recipes, but haven't yet found one I'm completely happy with. I like the addition of caraway seeds. Do you think it would work with olive oil instead of butter - although I realise 10g isn't much!?
And thanks for linking to my blog and letting me know yours existed!
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