I believe if you have a can of chickpeas in the cupboard it is always possible to make a quick and tasty meal without too much thought or planning, and I love making various types of chickpea patties. Normally I just put in a mixture of different spices and sometimes some herbs as well, but this time I decided to make a recipe I’d bookmarked a few months ago on Vanilla Clouds and Lemon Drops. Lyndsay’s fritters looked so dainty and delicious and the write up made them sound so tasty I decided it was a recipe I had to try. Now, my fritters are much bigger and more like burgers than the bite-sized morsels I was inspired by, but I’m sure they taste just as delicious. They go lovely and crispy on the outside but stay soft and spicy in the middle. I think I may have discovered a new favourite chickpea recipe.
Ingredients – serves 2-3 as a main dish, more as a starter
400g tin of chickpeas, drained
1 onion, roughly chopped
2 cloves of garlic, crushed
75g plain flour
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp ground coriander
1 tsp curry powder
Pinch of salt
How to Make Spicy Chickpea Fritters
- Put all the ingredients in a blender. Blend until smooth.
You can deep fry the fritters but I prefered to use just a little oil in a frying pan. Heat the oil and then put spoonfuls of the mixture into the pan, flattening slightly to make small oval/round patties. Fry for about five minutes on each side
I served with a carrot salad, lemon wedges and pitta breads but for a delicious mint dip, have a look at Vanilla Clouds and Lemon Drops.