When we tasted these chickpea fritters, one of the first things we noticed was the light, lemony taste bursting through. These fritters are another great recipe from Michael Natkin’s Herbivoracious cookbook. We ate these as a side dish, but they could really also stand on their own, or please guests as an appetizer. However you decide to serve them, we highly suggest you make these!
In a food processor, whirl 3 cups cooked chickpeas (2 15-ounce cans), 1/2 cup scallions (white and green parts only, thinly sliced), 5 garlic cloves (diced), 1/4 tsp fresh rosemary leaves, 3/4 tsp kosher salt, grated zest of 1 lemon, juice of half a lemon, 1/2 cup all-purpose flour, 1/4 cup bread crumbs (we used panko), 1/4 cup toasted sesame seeds, and 1 egg.
Whirl until you have a uniform mixture, but not totally pureed (leave some texture). It should form into a ball that holds its shape. It shouldn’t be too crumbly or too wet. Add liquid or bread crumbs as necessary to get the moisture level right.
In a cast iron skillet over medium-high heat, heat a few tablespoons of olive oil. Take a golf-ball size piece of dough, flatten into a 3-inch patty, and place in the skillet.
Fit as many patties as fit in the skillet. Fry until golden brown on one side (about three minutes), then flip and brown on the other side (about two minutes). Put on paper towels and keep frying patties until you’re done, adding more oil as needed.
These were delicious alongside some fresh spinach and grilled halibut.
- 3 cups cooked chickpeas (2 15 ounce cans, rinsed and drained)
- 1/2 cup sliced scallions, white and light green parts only
- 5 garlic cloves, minced
- 1/4 tsp minced fresh rosemary leaves
- 3/4 tsp kosher salt
- grated zest 1 lemon
- juice of half a lemon
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup bread crumbs (we used panko and that worked just fine)
- 1/4 cup toasted sesame seeds
- vegetable oil (for shallow frying)