Spiced Chickpea Fritters With Greek Salad Pita Garlicky White Sauce Food

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

SPICED CHICKPEA FRITTERS WITH GREEK SALAD, PITA & GARLICKY WHITE SAUCE

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating-you'll use it to warm the pitas in step 5.) Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomato. Halve, peel, and thinly slice half the shallot; mince remaining shallot. Pick and roughly chop fronds from dill. Quarter lemon. Peel and mince or grate garlic.
• • In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped dill, and half the feta (save the rest for serving). Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper. • In a separate small bowl, combine sour cream with a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• • Drain and rinse chickpeas. Place in a medium bowl and mash with a potato masher or fork until almost smooth. (It's OK if there are still some larger chickpea pieces.) • In a large bowl, whisk together tempura mix, Shawarma Spice, salt (we used ¾ tsp; 1½ tsp for 4 servings), and 1/3 cup water until smooth. (For 4, use 2/3 cup water.) • Stir in mashed chickpeas, minced shallot, remaining garlic, and remaining chopped dill. Season with pepper. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
• • Heat a 1/3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping ¼-cup scoops of chickpea batter. TIP: Add your batter to the pan close to the oil to avoid splatter. You may need to cook fritters in batches. • Cook fritters until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.
• • While fritters cook, warm pitas on top rack (use a baking sheet or place directly on oven rack) until pliable. Halve crosswise. TIP: You can use your toaster oven instead, if you have one. Keep an eye on the pitas as they warm-they should be soft, not crispy.
• • Divide fritters and salad (draining first) between plates. Top with remaining feta. Serve with pitas, sauce, and any remaining lemon wedges on the side. TIP: If you like, stuff pitas with fritters and salad, then drizzle with sauce for falafel-inspired sandwiches!

SPICY CHICKPEA FRITTERS

Steps:

• INSTRUCTIONS.
• Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
• Soak chickpeas in water for at least 4 hours (or overnight if possible).
• Place all dry ingredients in a large mortar & pestle and grind until well blended.
• Add fresh herbs to mortar and grind well.
• Add tomato paste and oil to mortar and mix well.
• Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
• Add herb and spice mixture to processor and blend with chickpea mixture.
• Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
• Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
• Spray frying pan with cooking oil and heat to medium heat.
• Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
• For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

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.

SPICED CHICKPEAS AND GREENS FRITTATA

Steps:

• Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
• Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
• Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
• Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
• Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
• Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
• Serve frittata with garlic mayo and reserved chickpeas.

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 COURGETTE SALAD

Steps:

• Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
• Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
• Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

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!