Chickpea Fritters With Tzatziki Sauce Recipes

CHICKPEA FRITTERS WITH TZATZIKI SAUCE

Steps:

• Rinse and drain the chickpeas, then put them in a large mixing bowl.
• Mash them up with a potato masher! There should still be some whole ones in there.
• Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
• Blend the chickpeas with the garlic and tahini.
• Add all the spices and meld together.
• Fold in the flour and mix together.
• Let the mixture sit for about 15-20 minutes.
• While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
• Mix in the spices.
• Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
• With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
• Fry in the olive oil about 4-5 minutes on each side.
• Blot on paper towels, serve, and enjoy!

CHICKPEA FRITTERS

Steps:

• In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

Steps:

• 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 tablespoons 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.