Got Canned Chickpeas? Make these Spanish-Style Chickpea Fritters

flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds flavor and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan binder.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats offer a gluten-free option.

Add 1/2 cup all-purpose flour (60 grams) into a large bowl and make a well in the middle.

Crack in 1 large egg and whisk together.

Add 1/2 cup beer (120 ml) and whisk until a creamy batter forms without lumps.

Finely chop 1 shallot and add it to the batter.

Grate in 1 large clove of garlic and mix.

Add 2 tbsp chopped fresh parsley (8 grams), 1/2 tsp sweet smoked Spanish paprika (1.25 grams), and 1/2 tsp ground cumin (1.5 grams) to the batter. Season with sea salt and black pepper, then mix well.

Drain and rinse 1 can of chickpeas (15.5 oz / 440 grams) under water, shaking off excess water.

Add the chickpeas to a bowl and mash them with a potato masher or fork until semi-mashed with some chunks remaining.

Add the mashed chickpeas into the batter and mix until well combined. Adjust consistency with more liquid if too thick or more flour if too thin.

Heat a large fry pan over medium heat and add 1/4 cup extra virgin olive oil (60 ml).

Once hot, add spoonfuls of the batter to the pan, ensuring they are in a single layer without overcrowding.

Cook for 2 to 3 minutes per side until golden brown. Transfer finished fritters to a dish lined with paper towels.

For the aioli, add 2 cloves of roughly chopped garlic and 1/4 tsp saffron threads (0.17 grams) into a mortar with a pinch of sea salt and pound into a paste.

Add 1/2 cup mayonnaise (120 grams), 1 tsp fresh lemon juice (5 ml), and 1 tbsp extra virgin olive oil (15 ml) to the mortar and whisk until creamy.

Transfer the aioli to a serving dish and arrange the fritters around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens