Lentil And Chickpea Fritters With Capsicum Salsa Food
LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA
From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.
Provided by ImPat
Categories Grains
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
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 WITH TZATZIKI SAUCE
Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.
Provided by the80srule
Categories Lunch/Snacks
Time 1h
Yield 30 fritters, 30 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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