Home » Starters & Soups » Chickpea Fritters with Cucumber & Chilli
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Ref: 203
Heading: Starters & Soups
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   300 g  Canned Chickpeas - drained weight
   180 ml  Coconut water
   160 g  Gram flour
   100 g  Tofu blended paste
   4 Spring onions, finely sliced
   3 tbsp  Rapeseed or vegetable oil for frying
   1/2 tsp  Ground turmeric
   1/2 tsp  Mild curry powder
   0.5 g  Salt
  Cucumber Salad
   160 g  Cucumber, thinly sliced
   2 tbsp  Lime juice
   1 tbsp  Rapeseed or vegetable oil
   12 g  Ginger fresh finely grated
   1 tbsp  Rice wine vinegar
   1 tsp  Caster sugar
   1 tsp  Nigella seeds
  Dressing
   60 ml  Olive oil
   40 g  Tahini
   2 tbsp  Lemon juice
   1/4 tsp  Salt
  Garnish
   sprinkle  Mint leaves chopped
   2 Large mild green chilli, thinly sliced

Method

  Step 1
Crush drained chickpeas & mash with a fork or potato masher in a bowl, add the rest of the main ingredients less oil for frying & mix well.
  Step 2
Make cucumber salad, add all salad ingredients in a bowl, mix well & leave to st& for 15 min before serving.
  Step 3
Blend or whisk all dressing ingredients together & set aside.
  Step 4
Heat a frying pan on med heat & add oil, add Tbsp spoonful's of Chickpea fritter mix on pan & fry for 3 mins then turn, cook until light brown on both remove & keep warm wile cooking the rest.
  Step 5
Plate up an equal number of fritters, add cucumber salad & dress with Tahini dressing, then add garnish.

Suggestion & Tips

Keep Chickpea liquid, this is called Aquafaba & is used to make vegan mayo as well as other processes. It can be frozen.
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