Chickpea Fritters - Recipe
Chickpea Fritters
- 3 cups cooked chickpeas (or two 15 oz. cans, drained and rinsed)
- 1/2 cup green onions (white and light green parts only), very thinly sliced
- 5 cloves garlic, minced
- 1/4 teaspoon minced rosemary leaves
- 3/4 teaspoon Kosher salt
- zest of 1 lemon
- juice of 1/2 lemon
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup homemade breadcrumbs
- 1/4 cup toasted sesame seeds
- oil for shallow frying
- flaky sea salt
- Combine all ingredients except the oil and flaky sea salt in a food processor and buzz until you have a fairly uniform mixture, but stop before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level.
- Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt.
