Chickpea Fritters Recipe
How to make Chickpea Fritters
Thick and smooth pancakes made with gram flour and layered with a veggie-chickpea mixture.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Chickpea Fritters
- 80-100 gm tofu
- 100 gm maida
- 1 cup chickpeas, cooked
- 100 gm besan
- 1/2 tsp ginger, chopped
- 2-3 cloves of gingers, chopped
- 1 green chilly, chopped
- 1 Tbsp flat leaf parsley, chopped
- 1/2 medium-sized onion, chopped
- 80-90 ml milk
- 1/2 tsp baking powder or soda
- 1 tsp salt
- 1-2 tsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp red wine vinegar
- 3-4 pieces sun dried tomatoes
- 5-6 black olives
- 6-8 capers
- 2 Tbsp red bell peppers
- Few thyme leaves
How to Make Chickpea FrittersHideShow Media
In a bowl, add the chopped parsley, onion, green chilly, flour, besan, baking powder, baking soda, salt and cumin powder. Mix all the ingredients together.
In a mixer blend the tofu and milk. Add this blended mixture to the dry ingredients.
Using a whisk, mix all the ingredients together to make a nice thick batter.
Add a little olive oil to make it nice and thick.
Season with salt and pepper and add red wine vinegar and let it rest for a few minutes.
While the batter is resting, in another pan saute tomatoes, black olives, red bell peppers, sun dried tomatoes and let it cook for a few minutes in a little olive oil.
Put in a bowl and let it rest. Add the cooked chickpeas to this.
In a hot pan, heat little olive oil and ladle the batter onto it to create pancakes/flapjacks.
Once bubbles start forming around the pancakes, it's time to flip.
Make about 4 - 5 pancakes.
To serve make a stack and in between each layer add the vegetable mixture.