Chickpea Fritters Revisited

I made chickpea fritters not too long ago and while they tasted good, I was disappointed with the way they fell apart in the pan and how dry they were. I wanted to try making them again with something to help bind them together and keep them moist. To achieve that I added egg, Greek yogurt and breadcrumbs and decided to forgo the flour coating. The end result was much better. They tasted light, were moist and held together pretty nicely. This time around, I made sure to leave some of the chickpeas intact to give the fritters a nice texture.

Chickpea Fritters Revisited

  • 15.5 oz canned chickpeas, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 1 clove of garlic, minced
  • Handful of fresh parsley, roughly chopped
  • 1/4 cup Greek yogurt
  • 1 large egg, whisked
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • Olive oil, for frying

In the bowl of a food processor add chickpeas, panko, garlic, parsley, yogurt, whisked egg, 1 tablespoon of olive oil, salt and pepper. Pulse until well combined, but not completely pureed. Gently form six one-inch thick patty with your hands, compressing the mixture just enough to hold it together. In a large skillet, add the additional olive oil over medium heat. Add the chickpea patties and cook without moving for four to five minutes per side or until golden. Serve with a dollop of greek yogurt on top.

Chickpea Curry with Vegetables

The inspiration here comes from the Indian dish, chana masala, which is a spiced chickpea curry. Chana masala is typically in a tomato-based sauce, but since I didn’t have any tomatoes I had to improvise a little by using Greek yogurt and vegetable broth. I also had a bunch vegetables in the fridge and this seemed like the perfect way to use them up.
Chickpea Curry with Vegetables
  • 2 tablespoons olive oil
  • 1/2 small red onion, minced
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon brown sugar
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup carrots, chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup vegetable broth
  • 2 cups plain Greek yogurt
  • 1 crown of broccoli, chopped
  • 1 small zucchini, chopped
  • salt and pepper, to taste
Heat oil in a large pot over medium heat, and add onion, garlic, ginger, cumin, curry powder, cinnamon, brown sugar, chickpeas, carrots, and peppers. Cook for about 8 minutes over medium heat, until things begin to brown a little and carrots are tender. Reduce heat to medium low and add vegetable broth, yogurt, broccoli, zucchini, salt and pepper. Cook until broccoli and zucchini are tender. Serve over brown rice. If you like it spicy, add Sriracha.

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