Chickpea Fritters

May 23rd, 2009

This is part of my resolution to actually cook something from the various food magazines I buy every month. These little chickpea fritters are from Olive. I made them as a starter when some friends came over, but they are pretty filling so would make a good lunch. I layered them with chargrilled aubergine and mozzarella and a tomato and coriander salsa. A deviation from the actual recipe which suggests using beetroot instead of aubergine, I’ve earmarked this for next time.
Whilst they were definitely delicious, flavoured with tahini, coriander and garlic, they are a little time consuming to make – separating eggs, whisking egg whites and the like. Don’t let it put you off, just be prepared to spend a decent 30mins on it. The good news is leftovers keep pretty well, I actually made mine in the morning and warmed them through in the oven.


makes 8-10 small fritters

1 can chickpeas, drained
150ml milk
2 eggs, separated
1tsp baking powder
100g plain flour
1 small bunch coriander, chopped (reserves some for garnish)
1 clove garlic, chopped
1 chilli, finely chopped
2tsp tahini
lemon, a good squeeze
1 aubergine, sliced
1 mozzarella ball, sliced
Tomato Salsa
250g cherry tomatoes, quartered
1/2 red onion, finely chopped
small bunch coriander, chopped
2tbsp olive oil
1tbsp lemon juice

  • To make the tomato salsa, mix all the ingredients and season well.
  • Drizzle the aubergine slices in a little sunflower oil and rub in.
  • Heat a large griddle pan and fry the aubergines for a few minutes on each side until soft.
  • Remove from the pan, season well and squeeze over a little lemon juice.
  • Meanwhile, in a large mixing bowl,whisk the egg yolks and milk into a smooth paste.
  • Sift in the flour and baking powder and whisk in well.
  • Add the coriander, garlic, tahini, chilli and lemon juice and stir well.
  • Now stir in the chickpeas.
  • Whisk the egg whites into stiff peaks, fold gently into the chickpea mixture.
  • Heat a large frying pan and add a little oil. Spoon in about 1tbsp of mixture at a time into the pan and cook for 2-3mins on each side. you should get 8-10 fritters
  • Drain on kitchen paper once cooked.
  • To assemble, layer a fritter, a slice of aubergine and a slice of mozzarella and spoon over a little tomato salsa.

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One Response to “Chickpea Fritters”

  1. Anne says:

    I’ve had this recipe from Olive snagged for a while but was unsure on them, think will definately have to make now!

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