AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. 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 the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place 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 batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
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
Provided by Taste of Home
Time 20m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
CHICKPEA FRITTERS (PANELLE)
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Categories Bean Appetizer Fry Cocktail Party Vegetarian Chickpea Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings (as part of antipasti)
Number Of Ingredients 8
Steps:
- Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
- Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
- Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
- Preheat oven to 300°F.
- Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
- Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.
CHICKPEA FRITTERS
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Provided by Adam Shaw
Categories Dinner
Time 20m
Yield Makes a batch of 12
Number Of Ingredients 17
Steps:
- Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
- Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
- Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
- Add the egg and mix well then sieve over the flour and mix again.
- Shape into small discs and fry for around 3 minutes a side in a little olive oil.
- When cooked remove and place on kitchen paper to cool.
- To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
SPICY CHICKPEA FRITTERS
This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.
Provided by Samira SHF
Categories Lunch/Snacks
Time 1h
Yield 12 large fritters, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- INSTRUCTIONS.
- Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
- Soak chickpeas in water for at least 4 hours (or overnight if possible).
- Place all dry ingredients in a large mortar & pestle and grind until well blended.
- Add fresh herbs to mortar and grind well.
- Add tomato paste and oil to mortar and mix well.
- Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
- Add herb and spice mixture to processor and blend with chickpea mixture.
- Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
- Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
- Spray frying pan with cooking oil and heat to medium heat.
- Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
- For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.
Nutrition Facts : Calories 312.8, Fat 13.5, SaturatedFat 3.1, Cholesterol 111.1, Sodium 247.3, Carbohydrate 35.7, Fiber 8.6, Sugar 9.4, Protein 14.4
CHICKPEA FRITTERS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6 fritters
Number Of Ingredients 8
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.
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