Chickpea Fritters with Cumin Spiced Yogurt
This playful take on Falafel, can be enjoyed as an appetizer or made into a full meal when made into a pita with fresh lettuce, red onions, cucumber, and the spiced yogurt.
Equipment
- Tongs
- Mixing Bowl
- Food Processor
- Tray
- Colander
- Spatula
Ingredients
For Chickpea Fritters
- 1 can Canned Chickpeas, 16 oz can
- 3 each Garlic Clove, finely chopped
- 10 turns Black Pepper, freshly cracked
- 1/2 tsp Kosher Salt
- 4 tbsp All Purpose Flour
- 20 g Fresh Parsley, finely chopped
- 1/4 tsp Cayenne Powder
- 2 tbsp Fresh Cilantro, roughly chopped
- 1/8 tsp Baking Powder
- 1/2 tsp Ground Cumin
- 1 each Large Egg
- 1/2 tsp Smoked Paprika
- Vegetable Oil Spray as needed
For the Cumin Spiced Yogurt
- 1/2 cup Plain Yogurt
- 1/2 tsp Ground Cumin
- 1/2 tsp Lemon Juice
Instructions
- Combine all of the spiced yogurt ingredients in a small bowl and mix until well combined.1/2 cup Plain Yogurt, 1/2 tsp Ground Cumin, 1/2 tsp Lemon Juice
- Pour the chickpeas in a colander and rinse under cold water before thoroughly draining.1 can Canned Chickpeas, 16 oz can
- To make a flavorful mixture, combine chickpeas, garlic, parsley, salt, black pepper, cumin, coriander, flour, baking powder, egg, and cayenne powder in a food processor. Pulse the ingredients until they form a thick, sandy mixture similar to wet sand.3 each Garlic Clove, finely chopped, 10 turns Black Pepper, freshly cracked, 1/2 tsp Kosher Salt, 4 tbsp All Purpose Flour, 20 g Fresh Parsley, finely chopped, 1/4 tsp Cayenne Powder, 2 tbsp Fresh Cilantro, roughly chopped, 1/8 tsp Baking Powder, 1/2 tsp Ground Cumin, 1 each Large Egg, 1/2 tsp Smoked Paprika
- Evenly divide the chickpea mixture into 6 even balls roughly the same size as a gold ball. Gently form each ball into a pattie about a 1/2 inch thick. Place the patties on a parchment lined tray or plate.
- Preheat the Typhur Dome to 430°F/220°C. (Around 5 minutes）
- Lightly coat the cooking tray with vegetable spray before adding the chickpea fritters to the cooking tray. Make sure to leave space between the fritters. Return the tray back to the Typhur Dome.1/2 cup Plain Yogurt, 1/2 tsp Ground Cumin, 1/2 tsp Lemon Juice
- Using a spatula, flip each fritter midway through the cooking time. Return the fritters back to the Typhur Dome and continue to cook.Temperature: 430 °F Time: 8 minutes
- Using a spatula, gently remove the fritters from the Typhur Dome to a serving tray or plate.
- Enjoy these delicious fritters with a generous amount of the cumin spiced yogurt.
Tried this recipe?Let us know how it was!
The recipe ingredients say 1/8 tsp baking powder, instructions say “add baking soda”. The recipe ingredients do not mention Chili Powder. The instructions say to add Chili Powder, but don’t mention Smoked Paprika. (did you mean Smoked Paprika?)
I have mixed it up with baking powder and Smoked Paprika. Have not cooked it yet but the mixture tastes yummy, yet it looks more like a paste than wet sand so I hope I didn’t process it too long.
Thank you so much for bringing these discrepancies in our recipe to our attention. Your careful observation is invaluable to us, and we will immediately review and correct the recipe.
Regarding the moisture of the mixture, did you drain the chickpeas? If it’s still quite moist after draining, it could be due to variations between different brands of canned chickpeas. If it’s too wet, you might consider adding some flour to make it drier.
I hope this advice helps you in your cooking process!
I’ve made these twice. The first time the mixture was pasty and they were hard to form. They tasted great though and did not fall apart.
The second time I doubled the recipe. I drained, rinsed, and dried the chickpeas by spreading them on a kitchen towel and rolling them around. (Goya brand). Instead of dumping everything in the food processor at once, I dropped the garlic in the shoot to mince, then added the flour, and added roughly chopped cilantro and parsley (with stems and I just guessed) into the flour/spice mixture and processed that. The flour seemed to aid in chopping the greens evenly. Then I put the chickpeas in and processed them by pulsing until they were fine tiny pieces. (scraping bowl once in a while to distribute) I then dumped that out into a bowl and added beaten eggs until combined well. That went into the fridge for several hours. I weighed the whole mix and divided it into 12 fritters, which came to about 66 grams each.
These are really fantastic and so healthy too. They are a lot like Falafel, which we love. I made a Tahini sauce and a Tomato sauce to go with and highly recommend giving them a try with these wonderful fritters! This recipe will be a go-to recipe for us. They are good served with rice and black beans.
Traditional Sesame Tahini
Blend thoroughly: (in blender)
1Cup Sesame Tahini
1/2 cup water
1/2 cup lemon juice
3 cloves garlic
1/2 tsp salt
Tomato Dressing
Blend thoroughly: (in blender)
1/2 cup tomato puree’ (I always used just diced or whole tomatoes)
1/4 cup olive olive oil
1/4 cup lemon juice
2 cloves garlic
1/2 onion/chopped
1 TBS honey
1 tsp salt (or less- taste!)