Chickpea Fritter Puffs a la Fifteen Spatulas (with a bit of tinkering)
So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe for Chickpea Fritter Puffs. Thank you Joanne!
Because I am my mother’s daughter, I frequently don’t pay much attention to amounts in recipes so mine is adapted a fair bit (basically I doubled the seasonings). The batter was probably a little thinner than it should have been, I confess I didn’t actually measure the chickpea flour, I just used what I had. BUT, these were really, really good. They’d be great served with cucumber raita to pair with the mild curry flavour and would make a good gluten free appetizer.
- 1 C chickpea flour
- 1/s tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cumin
- 2 tsps home made sazon (optional – I just happened to have some so I threw it in)
- 1/2 tsp curry powder (I used Lalah’s)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp lemon juice
- 1/2 cup hot water
- about 1/4 cup olive oil for frying
- Whisk chickpea flour and all the seasonings together until well combined.
- Mix the lemon juice and water, and stir into the dry ingredients to combine. Let the mixture rest for 10 minutes.
- Heat up a frying pan on medium high and add enough olive oil to coat the bottom of the pan.
- Portion out small mounds of the chickpea mixture (about 1 Tbsp) into the hot oil, then coat a spatula with oil and lightly press the tops to make little patties.
- Cook for about 2 minutes on each side until they’re golden brown, and they puff up.
- Drain on paper towels and serve warm with sea salt or whatever sauce you like.