Meatless Monday: Chickpea Fritters

Another vegetarian recipe from that gorgeous book Tender A Cook & His Vegetable Patch.

Every recipe draws me in, only because of Nigel's writing. In this recipe he tells us to "flip the patties over confidently, but tenderly".

I can be seduced by veggies.

I am usually fritter challenged, they always seem to break apart and never really bind for me, but this recipe came out perfectly without any flipping issues or breakage.

This was very similar to falafel, but not deep fried into little balls. The tzatsiki on the side is a must, though Nigel would like you to grate in a raw beet for some pretty color..........no beets in the house today, so chives will have to do for beauty. This was a great way to start using the spring herbs in my garden.



Nigel Slater's Chickpea Fritters: (adapted from Tender, A Cook & His Vegetable Patch):

a 15 oz. can of chickpeas (garbanzo beans), rinsed & drained
2 large cloves garlic
1 tsp ground cumin
1 heaping tsp ground coriander
3/4 tsp of HOT paprika (pimenton picante or the French piment d'espelette)
1 egg
big handful of flat leaf parsley, chopped
handful of fresh chives, chopped
big handful of fresh mint leaves, chopped
small handful of fresh cilantro, chopped
olive oil
sea salt & pepper
lemon wedges to squeeze

Tzasiki:
container of plain Greek yogurt
1 large juicy garlic clove, minced
a few mint leaves
a handful of chives

Add the drained chickpeas with the garlic, egg, spices and chopped herbs to a food processor. Season well with sea salt & pepper and pulse a few times, letting the chickpeas remain a bit chunky, but incorporating all the ingredients well. Do not over process.



I found my mixture needed more salt, so I added a pinch more (taste for seasoning). Let the mixture rest, while you make the tzasiki.

Mix the yogurt w/ the garlic, mint and chives. Season w/ sea salt & pepper and set aside.



Heat a layer of olive oil in a large, heavy NONSTICK skillet on medium heat. Drop in tablespoon size balls into the hot oil and flatten with the back of a spoon. Do not play or fuss with the patties too much, or they'll fall apart. Mine needed exactly 2 minutes on each side. I cooked 5 fritters at a time, in 2 batches, to turn out 10 patties. Our math lesson of the day. College really paid off.

Drain on paper towels and serve with a squirt of lemon juice and yogurt sauce.

Healthy and delicious.



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