Indian · Lunch
Crispy Fried Spiced Chickpea Fritters
Ground and mashed cooked chickpeas are bound with gram flour, onion, garlic, and spices—cumin, coriander, garam masala, turmeric, and chili powder—shaped into small patties, then deep-fried until golden and crackling. Served hot with lemon.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
504Calories
15.4gProtein
30.2gFat
44.8gCarbs
6.6gSugar
14gFiber
710mgSodium
0mgChol
3.2gSat Fat
648mgPotassium
106mgCalcium
4.6mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
vegan
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Mash chickpeas in a bowl with a fork until mostly broken down. Finely chop the onion and garlic; grate the ginger and chop the cilantro.
2
Build
Add flour, onion, garlic, ginger, cilantro, cumin, coriander, garam masala, turmeric, chili powder, and salt to the bowl. Mix by hand until cohesive.
3
Rest
Let the mixture sit at room temperature for 10 minutes to firm up.
4
Fry
Heat oil to 350°F (175°C) in a deep pot. Shape mixture into 4 patties and fry 3–4 minutes per side until golden and crisp.
5
Plate
Drain fritters on paper towels. Serve hot with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz388g cooked chickpeas
- 6 tbsp50g chickpea-gram-flour
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp garam-masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 1 tsp1 tsp salt
- 2 cup480ml vegetable-oil, for deep-frying (only ~10% absorbed)
- 22 lemon wedge, for serving
