These chickpea fritters can be enjoyed tucked into pita bread.
Preparation Time25 min
Preparation Time - Text25 mins, plus overnight soaking and 30 mins to set aside
Cooking Time15 min
Cooking Time - Text15
Total Timea day or more
Recipe Coursehot appetizer, main course
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, hot & spicy
Type of Dishsandwich
- 1 heaping cup dried chickpeas, soaked overnight in cold water
- 2 tbsp finely chopped parsley
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp cayenne pepper
- Vegetable oil, for deep-frying
Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not purèed.
Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.
Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).
Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.
2008 Dorling Kindersley