Chickpea Fritters with Cucumber Sauce

 

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click for larger and better image

 

 

 

 

 

 

 

 

Chickpea Cakes

1 egg
1½ cans of chickpeas, drained and rinsed
1 medium egg
1 small zucchini shredded (optional, but nice)
1/4 -½ (small) medium sized onion – roughly chopped
2 cloves garlic, peeled
some chopped fresh parsley or cilantro or for a different taste, dill
½ tsp ground cumin
1/4 tsp paprika
1 piece of bread, slightly stale is best
salt and pepper to taste

1 cup bread or panko crumbs

oil for frying

Place all ingredients, except the breadcrumbs (and zucchini if using) and the frying oil in a food processor. Pulse until combined. You don’t want too smooth a mixture. If it turns too smooth use the remaining ½ can and mash by hand with a fork and add. If you use zucchini, stir into the mash after you are done blending.

Place the whole thing in the refrigerator for at least 2 hours. Overnight is alright too. If you place it in fridge overnight do not add the shredded zucchini as it will release water. Shred and add the zucchini an hour before you are ready to make your fritters. 

Add oil to your pan and heat to medium heat. Make about 8 patties. Flatten slightly and shape to make sure the edges are uniform thickness. Something resembling a hockey puck will work splendidly. Place in the bread or panko crumbs to coat. Fry in pan turning once until both sides are a mouthwatering golden brown.

A vegan version can be made without egg. It’s just a little harder to form the patties, but it works. If making a vegan version, ensure the bread and breadcrumbs are vegan.

Cucumber Mint Yogurt Sauce

Ingredients:
Cucumber
Onion
Garlic
Yogurt
Salt and Pepper to taste
Lemon juice
Fresh Mint leaves

Peel and seed one large cucumber. Chop into small pieces. Keep 1/3 aside. Place the rest in a bowl. Peel one garlic, 1/4 small onion, and ready a small handful of fresh mint leaves. Place the 1/3 cucmber, garlic, onion and half of the mint leaves, along with 3-4 tablespoons of yogurt in a food processor. Process until blended. Mix with salt and pepper to taste and a good squirt of lemon juice and the remaining 2/3 cucumber in a bowl. Add ½ cup of Greek yogurt (much thicker) and stir to combine. Chop or roughly tear the remaining mint and sprinkle on top. Chill before serving.

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