Recipe – Garlicky chickpea fritters

Now I will put a warning on this recipe, I started to follow Nigel Slater but decided to diverge slightly as I didn’t have half of what he wanted. He suggests that you ‘de-shell’ the chickpeas. DON’T! It doesn’t take five minutes, it takes five years. You have a claw for a hand afterwards and want to scream, plus I think it made the final mixture a little thinner and smoother than I would have liked and the skin would have given more texture – made them more falafel like.

Chickpea Fritters
Serves 2

1 tin chickpeas, drained
2 cloves garlic
1 onion, peeled and chopped roughly
1 dried chilli
1 tsp cumin seeds
1 tsp coriander seeds
1. DO NOT PEEL THE CHICKPEAS, just live with the skins, they’re really not that bad!

2. Put the cumin and coriander in a pestle and mortar and grind to a fine powder.

3. Put the chickpeas, garlic, onion, chilli and spice mixture in a food processor and whizz until it’s all nicely mushed up.Season generously.

4. Heat some olive oil in a frying pan and form the mixture into little balls (slightly smaller than a golf ball). Add to the frying pan once the fat starts to thin and fry for 5-7 minutes. Try to leave them on the first side for 2 minutes or so – they seem to stay together the less you move them!

5. Serve with some salad, toasted pittas and tzatsiki…maybe an ice cold beer?


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