Chickpea Fritters With Tzatziki Food

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!

CHICKPEA FRITTERS WITH TZATZIKI

Steps:

• In a medium saute pan, heat 3 tablespoons oil over medium heat. Add onion; cook, stirring, until soft and translucent, about 3 minutes. Add sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
• In a food processor, combine chickpeas, lemon juice, egg white, salt, and 1 tablespoon oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined. Using your hands, form batter into 1 1/4-inch patties, each about 1/3 inch thick.
• In a 12-inch saute pan, heat 2 tablespoons oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

TZATZIKI FOR FRITTERS

Steps:

• In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes.
• In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.

PANELLE (SICILIAN CHICKPEA FRITTERS)

Steps:

• Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
• Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
• Add parsley and a bit of pepper. Adjust salt if needed.
• Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
• Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
• Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

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.