03 Mar Chickpea Fritters
So it all started with a lovely bunch of organic parsley I received with my weekly delivery of fresh organic produce (thank you, Organics Live). Fresh herbs and I have a tricky relationship. I buy them with the very best of intentions, and like a crappy boyfriend I often find them neglected and wilted – sometimes even slimy! I promised myself it would not happen this time. I was consumed with this sweet sprig of parsley. I couldn’t, wouldn’t let it down! At the same time I’m trying to keep a household of men with VERY large appetites fed – no easy task I assure you.
So the recipe process started to germinate. Craving something pancake-like, but a whole lot healthier and with the potential of keeping my boys full for more than 5 minutes…I started to toy with the idea of a bean/veggie fritter with a yummy curry sauce. Given how quickly they disappeared, I’m guessing they were a hit!
1 cup plain yogurt (or cultured coconut)
1 – 2 teaspoons of curry (we like Kurundu curry which is back in stock)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup milk of choice (we used unsweetened almond milk)
1 egg – lightly beaten
1 tablespoon chia seeds
1 1/4 cups spelt flour
1 teaspoon baking powder
540 ml can of chickpeas – drained and rinsed
1/2 cup corn kernels
1/2 cup shredded carrot
1/2 cup red pepper – diced
1/2 cup red onion – diced
1/4 cup fresh cilantro – chopped
1/4 cup fresh parsley – chopped
Coconut oil for pan frying
Curry Yogurt Sauce
Mix yogurt, curry, cumin, coriander, maple syrup, red pepper flakes and salt. Set aside.
Combine flour and baking powder. In a separate bowl, combine milk, egg and chia – blend well. Whisk flour mixture with milk/egg/chia and blend well. Set aside.
In a separate bowl, combine chickpeas, corn, carrot, pepper, onion, herbs and salt. Add flour mixture and blend well.
Warm coconut oil in large frying pan over medium-high heat. Measure out approximately 1/2 cup of chickpea mixture onto frying pan. Cook for approximately 3 minutes until lightly browned. Turn over and cook for an additional 3 minutes or so. The fritters should stay together well. You will need to add additional coconut oil as you progress.
Serve with curry yogurt sauce.