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Spicy chickpea fritters with yoghurt sauce

  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced


  • 75g (1/2 cup) plain flour
  • 2 teaspoons ground coriander
  • 1 teaspoon mild paprika
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons caraway seeds
  • 1 1/2 teaspoons cumin seeds
  • 5 tablespoons water
  • 1 egg, separated
  • 1 300g can chickpeas, rinsed, drained, roughly mashed
  • 5 green shallots, trimmed, finely chopped
  • 1/3 cup chopped fresh coriander
  • Freshly ground black pepper
  • 1 egg white
  • Olive oil, to grease

yoghurt sauce

  • 1 200g container natural skim milk yoghurt
  • 1/3 cup chopped fresh coriander
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons ground coriander
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper


  • 1
    To make the yoghurt sauce, combine the yoghurt, fresh coriander, lemon juice, ground coriander and garlic in a small bowl. Season with salt and pepper, and mix well. Cover and place in the fridge until serving.
  • 2
    Sift flour, ground coriander, paprika, baking powder and salt into a medium bowl. Stir in caraway seeds and cumin seeds. Make a well in centre.
  • 3
    Whisk together the water and egg yolk in a medium jug. Add to the dry ingredients and use a wooden spoon to mix until just combined. Stir in the chickpeas, green shallots and fresh coriander. Season well with pepper.
  • 4
    Use an electric beater to whisk both egg whites in a small bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into chickpea mixture until just combined. Repeat with remaining egg whites.
  • 5
    Brush a large non-stick frying pan lightly with oil to grease and heat over medium-high heat. To make 4 fritters at a time, drop 4 heaped tablespoonfuls of the batter into the pan and cook for 2 minutes or until golden underneath. Turn fritters over and cook for a further 1 minute or until golden underneath. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 12 fritters.
  • 6
    Serve the fritters immediately topped with the yoghurt sauce.

Source: taste.com.au


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