Chickpea Fritters with Yogurt Sauce

For Meatless Monday, I decided to try out this Serious Eats recipe. Kind of a mixed bag. It was tasty, but there were a couple issues that I think could have been solved by a clearer recipe (for example, one that better indicated size of fritter and length of cooking time – mine came out a little raw in the center). I also found myself craving a sweeter sauce to go with them, perhaps a sweet chili sauce? That said, a fun way to shake it up for MM.

1 15-ounce can of chickpeas, drained and rinsed

1 red pepper, roasted and chopped

1/2 cup flour

1/2 tsp baking powder   

1 egg

1/4 cup milk   

1 tablespoon tahini (optional)

pinch of cumin (I probably used more than a pinch)

salt, to taste

vegetable oil, for frying  

1/3 to 1/2 cucumber, grated

juice from about 1 lemon

1/4 cup fat free greek yogurt

a bit of chopped fresh dill.

In a bowl, mash your chickpeas (you can leave some whole). Add red pepper, flour and baking powder to that mix.

In another bowl, combine egg, milk and tahini and whisk. Combine liquids and dry to make a batter, along with a little salt and the cumin.

Fill cast iron skillet until about half way. Heat oil at medium to 350. While oil is heating make dipping sauce with yogurt, lemon juice, dill, cumber and salt and pepper to taste.

Fry fritters by the spoonful of batter in batches. Keep warm in a warm oven. Mine made 12 fritters, and I think I could have gone smaller.






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