Turmeric Chickpea Fritters with Garlic Dill Sauce
These chickpea fritters are very similar to falafel, but lighter. Rather than fry the chickpea fritters, we opted to bake them which still resulted in crispy fritters -- you can choose to prepare them either way and the result will be very similar. I think the garlic dill sauce is worth adding as well, the flavors nicely complemented the tumeric chickpea fritters. Dave appreciated how light and fresh the fritters were, and thought they were well seasoned, but not overpowering.
Recipe slightly adapted from the Minimalist Baker.
Recipe slightly adapted from the Minimalist Baker.
Ingredients:
Chickpea Fritters
-1 egg
-1-2 tablespoons olive oil
-4 cloves garlic, minced
-1/2 cup panko bread crumbs
-1/4 cup fresh parsley, finely chopped
-3 tablespoon parmesan cheese
-2 teaspoon sugar
-1/2 teaspoon ground turmeric
-1 1/2 teaspoon ground cumin
-Pinch sea salt and black pepper
-1/2 lemon, juiced
-1 15-ounce can chickpeas, drained, rinsed and thoroughly dried
Breading
-2 tablespoons parmesan cheese
-3 tablespoons panko bread crumbs
For Serving
-Pita or Lettuce Cups
-Tomato, sliced
-Fresh parsley, chopped
Garlic Dill Sauce
-1/4 cup tahini
-juice of 1/2 lemon
-1 teaspoon dried dill
-3 cloves garlic, minced
-Water to thin
Preheat the over to 375 degrees and combine the panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice in a food processor. Pulse until small bits remain in the bowl of the food processor. Add the rinsed chickpeas and then pulse until a "dough" forms. Taste and adjust the seasonings as possible. It may need more salt. If the dough feels wet, add more panko bread crumbs.
Combine the parmesan cheese and panko bread crumbs in a shallow dish and set aside.
Form 15 even balls with the dough, it will be about one tablespoon of dough per fritter. Roll the fritters in the parmesan/panko mixture to coat.
Place the tumeric chickpea fritters on a foil lined baking sheet and drizzle with olive oil. Bake for 20 minutes or until golden brown and crispy on the outside.
While the tumeric chickpea fritters are baking prepare the garlic dill sauce by combining the tahini, garlic, dried dill, and lemon juice. Use water to thin the sauce as necessary.
Serve the fritters in lettuce wraps with whatever toppings you enjoy with falafel, we used tomato, parmesan, the garlic dill sauce, and parsley.
Preheat the over to 375 degrees and combine the panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice in a food processor. Pulse until small bits remain in the bowl of the food processor. Add the rinsed chickpeas and then pulse until a "dough" forms. Taste and adjust the seasonings as possible. It may need more salt. If the dough feels wet, add more panko bread crumbs.
Combine the parmesan cheese and panko bread crumbs in a shallow dish and set aside.
Form 15 even balls with the dough, it will be about one tablespoon of dough per fritter. Roll the fritters in the parmesan/panko mixture to coat.
Place the tumeric chickpea fritters on a foil lined baking sheet and drizzle with olive oil. Bake for 20 minutes or until golden brown and crispy on the outside.
While the tumeric chickpea fritters are baking prepare the garlic dill sauce by combining the tahini, garlic, dried dill, and lemon juice. Use water to thin the sauce as necessary.
Serve the fritters in lettuce wraps with whatever toppings you enjoy with falafel, we used tomato, parmesan, the garlic dill sauce, and parsley.
Comments
Post a Comment
Thank you for your comment! I check the blog daily so I'll get back to you soon.