Indian chickpea fritters
|400 g||chickpeas — dried, soaked over night|
|2 Tbs||fresh chillies — 573|
|1||onion — finely chopped|
|1 cloves||garlic — cloves, crushed|
|1 tsp||coriander — ground|
|1 tsp||cumin — ground|
|1||fresh chillies — deseeded and finely chopped|
|1/4 cup||breadcrumbs — fresh|
|1||eggs — lightly beaten|
|15 g||fresh coriander — chopped|
|lemon — halved, juice only|
|vegetable oil — for frying|
|lettuce — butter leaves|
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 chick peas, 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.
Recipe reprinted with permission of Source Food.