Chickpea fritters
I adore Indian food and one appetizer that I can’t get enough of are Chickpea fritters. I make them with shredded potatoes, carrots, onion and torn spinach. I add red chili pepper flakes for a bit of heat. Dip them in a creamy cilantro sauce and you’ll experience a mouth explosion in a good way. I use my air fryer to make them however you can bake or deep fry them. For the potatoes I purchase a bag of the pre-shredded Simply Potatoes.
- 1 lbs simply potatoes 1 C chickpea flour
- 1/3 C all purpose flour 1 tsp ground turmeric 3/4 tsp kosher salt
- 1 tbsp butter
- 1 small white onion thinly sliced into half moons 2 cloves garlic, thinly sliced
- 1 tbsp roasted whole coriander seeds
- 1 tsp ground cumin
- 2 tsp red chili pepper flakes
- 3/4 C water
- 2 tsp lemon juice
- 1 handful of spinach, roughly chopped or torn 1/4 C cilantro chopped
- 1 handful cilantro
- 1 handful spinach
- 1/3 C water
- 2 tbsp nutritional yeast 1 clove garlic
- 1.5 tbsp olive oil
- Pinch of salt or to taste
- Combine all ingredients in a food processor or blender and pulse on hight until well blended.
Directions for fritters
- In a small dish combine turmeric, cumin and salt
- Melt 2/3 of butter in a medium skillet over medium heat.
- Add onion and garlic and cook for about 1 minute. Add potatoes and 1/2 of the mixed spices. Stir, then move the vegetables to one side and add remaining butter, roasted coriander seeds and pepper flakes. Cook onions until translucent;
- In a dutch oven heat frying oil to 350 F.
- In a large bowl, mix chickpea flour, remaining spices, lemon juice and water to make a smooth batter
- Fold in spinach, cilantro potatoes, onions and spice into the batter.
- Using a large spoon drop spoonfuls of the chickpea batter into the hot oil.
- Serve with the cilantro sauce