Pan-fried chickpea fritters
Simple and quick, these chickpea fritters from The Natural Food Kitchen are perfect for a light lunch or as a casual appetizer.
- 2 tsp cumin seeds
- 1 cup soy or Greek yogurt
- 1 tbsp pure maple syrup
- 1/2 tsp red pepper flakes
- Pinch sea salt
- 1 cup spelt flour (white or whole grain)
- 1/2 tsp baking powder
- 3/4 cup soy, rice or dairy milk
- 1 egg, lightly beaten
- 1 14-oz can chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 1 small handful fresh flat-leaf parsley, finely chopped
- 1 small handful fresh cilantro, finely chopped
- 3/4 tsp sea salt
- Olive or vegetable oil, for frying
- 1 spring onion, sliced diagonally
- Extra-virgin olive oil, for drizzling
1 In a dry skillet, gently toast the cumin seeds over medium heat until aromatic. Pound half the seeds to a powder using a mortar and pestle, and set the other half to one side.
2 In a bowl, combine the yogurt, maple syrup, ground cumin, red pepper flakes and sea salt; set aside.
3 Place the flour and the baking powder in a large bowl. Slowly whisk in the milk and egg until smooth and well combined. Add the chickpeas, red onion, almost all the herbs, the cumin seeds, sea salt and a few grindings of black pepper; stir to combine.
4 Place 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Add 2 level tablespoons of the batter for each fritter.
5 Fry in batches, without overcrowding the pan, for about 5 minutes, turning once, until the fritters are golden brown and cooked through.
6 To serve, pile the fritters up on individual plates and sprinkle with the spring onion, remaining parsley and cilantro; drizzle with the extra-virgin olive oil.
7 Top with the yogurt mixture or serve it in a bowl on the side.