Chickpea Fritters in Green Salsa
Recipe from Devonn Francis
Bathing in green sauce and full of warm spice, these fritters are a great way to get the most out of dry chickpeas. They can be served as an appetizer or even a main course with the right accompaniments. The blend of herbs offers a refreshing and zesty balance to the heartiness of the fritter.
6 - 8
What You'll Need
Ingredients
Fritters
- 1 cup dried chickpeas
- 3 garlic cloves, roughly chopped
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh thyme leaves
- Kosher salt
- 2 to 4 tablespoons coconut oil
- 2 fresh bay leaves
Green Salsa
- 1/4 cup cilantro, picked with tender stems
- 1/4 cup parsley, picked with tender stems
- 1/4 cup thinly sliced shallot (cut lengthwise)
- 1 Scotch bonnet or serrano pepper, finely chopped
- 1/4 cup toasted coconut chips
- 1 tablespoon raisins, coarsely chopped
- 1 tablespoon peanuts, toasted and coarsely chopped
- 2 tablespoons lime juice
- 1/4 cup olive oil
- Kosher salt
- Lime wedges, for squeezing
Directions
Step 1
In a medium bowl, combine the chickpeas with water to cover by at least 3 inches and soak until they triple in volume (this can be set overnight).
Step 2
Measure out three-quarters of the chickpeas and pulse in a food processor until the mixture is coarse. Scrape out of the food processor into a bowl and set aside.
Step 3
Add the remaining one-quarter of the chickpeas to the food processor along with the garlic and process to a loose paste. Add a little bit of water gradually if it takes a while for the chickpeas to form a chunky paste.
Step 4
Combine both chickpea mixes in a bowl. Add the turmeric, cumin, coriander, pepper flakes, cinnamon,thyme, and salt to taste and mix until homogeneous.
Step 5
With a large spoon or ice cream scoop, form fritters into long ovals by scooping and then rolling the mixture into your hands until they resemble a football shape.
Step 6
In a large fry pan, heat the coconut oil and bay leaves over medium heat. Working in batches, fry the chickpea fritters, turning them periodically to achieve an even golden brown color on all sides, 5 to 6 minutes. Once you notice the bay leaves are about to turn golden brown, discard them. As you notice burnt flecks floating in your oil, strain them out with a metal sieve so that you can reuse the oil without the flavor turning bitter. Transfer the fried fritters to a paper towel to drain excess oil. Immediately salt the fritters as they come out of the oil so that the salt is absorbed while they are warm.
Step 7
Make the green salsa: In a bowl, combine the cilantro, parsley, shallot, Scotch bonnet, coconut chips, raisins, peanuts, lime juice, olive oil, and a couple generous pinches of salt and mix thoroughly.
Step 8
Add the green salsa to the bottom of a serving plate and add the fritters on top, finishing with any leftover herbs and a squeeze of lime juice.
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DeVonn Francis
DeVonn Francis is the chef and Founding Director of Yardy World, a culinary studio that specializes in creating immersive food experiences and reimagining Caribbean cuisine. DeVonn is famed for creating meals that are sensual and celebratory, chic and joy-filled. Hisrecipes are designed to give people a sense of home, whatever that may mean to them.
