Chickpeas are a common ingredient in many dishes in Pakistan, where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. —Shahrin Hasan, York, Pennsylvania
Chickpea Fritters with Sweet-Spicy Sauce
Chickpea Fritters with Sweet-Spicy Sauce
Prep Time
15 min
Cook Time
5 min
Yield
2 dozen (1 cup sauce)
Ingredients
- 1 cup plain yogurt
- 2 tablespoons sugar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- FRITTERS:
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 large egg, room temperature
- 1/2 teaspoon baking soda
- 1/2 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- Oil for deep-fat frying
Directions
- In a small bowl, combine the first 6 ingredients; refrigerate until serving.
- Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions.
- In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoonfuls of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.
Nutrition Facts
1 fritter with 2 teaspoons sauce: 46 calories, 2g fat (0 saturated fat), 9mg cholesterol, 156mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.
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