← Nouns Cooking · Greek

Ingredients

• 480 g cooked chickpeas (two 400 g tins, drained)
• 1 Red onion, roughly chopped
• 3 cloves Garlic
• 4 tbsp Parsley, roughly chopped
• 1 tbsp Mint, chopped (optional)
• 2 tsp ground cumin
• 1 tsp Ground coriander
• 1 Lemon, zested, then cut into wedges
• 1 tsp Salt
• ½ tsp Black pepper
• 60 g plain flour, plus extra for dusting
• 120 ml olive oil, for frying

Method

1. Rinse the chickpeas and pat them very dry with a towel.
2. Pulse the onion, garlic, parsley and mint in a food processor until finely chopped. Add the chickpeas, cumin, coriander, lemon zest, salt and pepper and pulse to a coarse paste that holds when squeezed.
3. Stir in the flour, then cover and chill for 30 min to firm up.
4. Shape into 12 small patties about 1.5 cm thick and dust them lightly with flour.
5. Heat the oil in a wide frying pan over medium heat. Fry the patties for 3 min per side, until deep golden and crisp, then drain on kitchen paper.
6. Serve hot with lemon wedges and a tahini or lemon-garlic dip.

Tips

• Tzatziki is the usual partner, but it contains yogurt; use a tahini sauce to keep the plate vegan.
• Do not blend the mix to a smooth purée, or the fritters turn dense and pasty.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Aglaia's Table