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Chickpea Fritters with Spicy Sauce

🇪🇬 Egypt

Servings: 14 pieces Prep: 20 minutes Cook: 30 minutes

Ingredients

  • 500 g chickpeas, soaked in water for 1 day
  • ½ onion, finely chopped
  • 3 tbsp fresh parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ tbsp all-purpose flour
  • 1 ¾ tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp pepper
  • 1 pinch ground cardamom
  • sunflower oil, for frying
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 g canned chopped tomatoes
  • ¼ tsp ground allspice
  • ½ tsp cayenne pepper
  • 1 bay leaf
  • 1 tsp grated ginger
  • 100 ml water
  • salt, to taste
  • pepper, to taste
  • olive oil

Steps

  1. Drain the soaked chickpeas and pat dry.
  2. In a food processor, combine chickpeas, chopped onion, parsley, garlic, flour, salt, cumin, coriander, pepper, and cardamom.
  3. Pulse the mixture until finely ground but not pureed, scraping down the sides as needed.
  4. Shape the mixture into small patties or balls.
  5. Heat sunflower oil in a pan over medium-high heat.
  6. Fry the fritters in batches until golden brown and crisp on all sides, then drain on paper towels.
  7. For the sauce, heat olive oil in a saucepan over medium heat and sauté the chopped onion until softened.
  8. Add the garlic and cook for another minute until fragrant.
  9. Stir in the chopped tomatoes, allspice, cayenne pepper, bay leaf, and grated ginger.
  10. Add the water, season with salt and pepper, and simmer for 15-20 minutes until thickened.
  11. Remove the bay leaf and serve the sauce alongside the chickpea fritters.

Notes

Soaking the chickpeas overnight (uncooked) before grinding is essential for the traditional falafel-like texture.

Source: www.chefspencil.com