Chickpea Fritters With Hot Pepper Mayonnaise Food

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

CHICKPEA FRITTERS WITH HOT PEPPER MAYONNAISE

Steps:

• Make mayonnaise: Process egg, mustard, and salt in food processor or blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve.
• Make fritters: Process chick-peas, onion, flour, eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky, 5-6 pulses. Transfer to mixing bowl and stir in scallions and parsley.
• If serving fritters hot, heat oven to 250 degrees.
• Heat oil in large nonstick skillet over medium-high heat until small drop of batter makes lively sizzle. Drop batter by 1/2 tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown, 1-2 minutes, then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter.
• Serve with pepper mayonnaise.

CHICKPEA FRITTERS

Steps:

• Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
• Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
• Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
• Add the egg and mix well then sieve over the flour and mix again.
• Shape into small discs and fry for around 3 minutes a side in a little olive oil.
• When cooked remove and place on kitchen paper to cool.
• To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

CHICKPEA FRITTERS WITH TZATZIKI SAUCE

Steps:

• Rinse and drain the chickpeas, then put them in a large mixing bowl.
• Mash them up with a potato masher! There should still be some whole ones in there.
• Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
• Blend the chickpeas with the garlic and tahini.
• Add all the spices and meld together.
• Fold in the flour and mix together.
• Let the mixture sit for about 15-20 minutes.
• While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
• Mix in the spices.
• Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
• With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
• Fry in the olive oil about 4-5 minutes on each side.
• Blot on paper towels, serve, and enjoy!

HOT CHERRY PEPPER MAYONNAISE

Steps:

• Combine all ingredients in bowl.
• Refrigerate until ready for use.

LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA

Steps:

• Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
• Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
• CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
• Add besan flour. baking powder and egg to lentil misture and stir to combine.
• Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
• Serve the fritters with the salsa, yoghurt and lemon wedges.

CHICKPEA FRITTERS

Steps:

• In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.