Chickpea Fritters Recipe


This recipe is from our friend Chef Michael Natkin's cookbook "Herivoracious". One of the great characteristics of his recipes is that they are easy to make along with tasty success. 

3 cups cooked chickpeas/garbanzo beans or 2 - 15 ounce cans, rinsed and drained

1/2 cup scallions, white and light green parts, only, very thinly sliced

5 Garlic cloves, minced

1/4 teaspoon minced fresh rosemary leaves

3/4 teaspoon sea salt

Grated zest of 1 lemon

Juice of half a lemon

One egg, lightly beaten

1/2 cup all-purpose, flour

1/4 cup homemade breadcrumbs

1/4 cup toasted sesame seeds

Rice bran oil for frying

A flaky sea salt


Chickpea Fritters Recipe

1. Combine the chickpeas, scallions, garlic, rosemary, kosher salt, lemon, zest and juice, egg, flour, breadcrumbs, and sesame seeds in a food processor and Buzz, until you have a fairly uniform mixture, but before you make a smooth purée; you want to leave some texture.

It is in between a crumbly texture and a batter. Add liquid or breadcrumbs as necessary to reach the right moisture level.

2.  Heat a few tablespoons of oil in a large skillet, medium high heat.

3. Take a golf ball size piece of dough, press it into your hands into a flattened, 3 inch patty, and place in the skillet.

4.  Repeat, with as many as will fit comfortably

5. Fry on one side until golden brown, about 3 minutes, then flip and brown on the other side, about 2 more minutes.

6. Transfer to paper towels and continue to frying the patties, adding more oil as necessary.

Serve hot, sprinkled with a bit of sea salt