Recipe: Chickpea fritters in lettuce cups with tzatziki
By Christian Eedes, 27 August 2020
These chickpea fritters are served lettuce cups with tzatziki – making them a light and guilt-free lunch or post-work snack.
This recipe serves 4 people.
Chickpea fritter recipe ingredients
- 400g dried chickpeas, soaked overnight in cold water
- 2 tbsp (30ml) olive oil
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 tsp (5ml) ground coriander
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) turmeric
- 1 chilli, deseeded and finely chopped
- ¼ cup (60ml) fresh breadcrumbs
- 1 egg, lightly beaten
- 15g fresh coriander, roughly chopped
- Juice of ½ lemon
- Vegetable oil, for frying
- Butter lettuce, for serving
- Tzatziki, for serving
How to cook dried chickpeas
- Drain chickpeas and rinse under cold running water.
- Transfer chickpeas to a pot and cover with double the amount of water. Bring to the simmer and cook, covered for about 1 hour or until chickpeas are tender.
- Drain and allow to cool before making the fritters.
Alternatively, if you are using canned chickpeas, open tin, drain and rinse well.
For the chickpea fritters
- Heat olive oil in a frying pan and gently sauté onion, garlic, ground coriander, cumin, turmeric and chilli for a few minutes or until soft and fragrant. Remove from heat and set aside.
- Place chickpeas into a bowl and using a fork, crush lightly until relatively smooth but still chunky.
- Add the fried onions, breadcrumbs, egg and chopped coriander to the chickpeas and mix to combine.
- Season with salt, freshly ground pepper and squeeze of lemon juice.
- Shape into small patties and refrigerate for 30 minutes, allowing them to firm slightly.
- Heat a little oil in a frying pan and fry patties for about 2 minutes on each side or until golden brown.
Serve warm in butter lettuce cups topped with tzatziki.
This full-flavoured but not particularly spicy apetizer is pretty versatile with wine – a Chenin Blanc with good fruit concentration should work well.
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