CRISPY CHICKPEA FRITTERS Have a Can of Chickpeas? Try This!

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LEARN HOW TO MAKE A SUPER CRISPY CHICKPEA FRITTERS RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! This recipe is definitely a real treat! It's crispy, hearty, savoury, and full of amazing flavours. Join me in this episode and learn how to make an extraordinary super crispy chickpea fritters recipe today!

subheading: FRITTERS INGREDIENTS:

2 medium potatoes

400ml canned chickpeas

1 onion

3 pieces garlic

1 tbsp + 2 cups avocado oil

1 ½ tsp cumin

1 ½ tsp sweet paprika

1 ½ tsp smoked paprika

1 tsp cayenne pepper

1 tsp salt

handful of chopped cilantro

1 ¾ cups all purpose flour (more as needed)

½ cup plantbased milk (more as needed)

subheading: FRITTERS DIRECTIONS:

Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender (always keep an eye on boiling potatoes as it can boil over)

Rinse and drain the canned chickpeas. Then, mash with a fork and set aside. Finely chop the onion and garlic

Strain out the potatoes and transfer to a large mixing bowl

Heat up a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5 to 6min. In the meantime, mash the potatoes

Add the garlic to the pan and sauté for another couple of minutes. Then, add the cumin, sweet paprika, smoked paprika, cayenne pepper, and salt. Give the pan a stir and cook for about a minute. Transfer to the mashed potatoes. Then, add the mashed chickpeas and a handful of chopped cilantro

Use your hands to mix together, then create the fritters by shaping them into pucks (about ⅓ cup worth of potato). Repeat until you run out of potato

Set up a dry and wet station for breading the fritters by starting with 1 cup of flour in one bowl and ¾ cups flour in the other. Whisk the plantbased milk into the ¾ cups of flour

Begin by rolling the fritters in the dry station, then in the wet station, and back to the dry station again. Repeat with the rest of the fritters

To fry the fritters, add 2 cups of avocado oil to a frying pan and heat up on medium heat for a few minutes. The oil will be ready for frying if you insert and bamboo chopstick and see fast moving bubbles. Very carefully place in the fritters (fry in two batches). Let them fry for a couple of minutes, then carefully turn them over and fry for another couple of minutes (watch for a nice golden brown colour. Repeat with the second batch To fry the fritters, add 2 cups of avocado oil to a frying pan and heat up on medium heat for a few minutes. The oil will be ready for frying if you insert and bamboo chopstick and see fast moving bubbles. Very carefully place in the fritters (fry in two batches). Let them fry for a couple of minutes, then carefully turn them over and fry for another couple of minutes (watch for a nice golden brown colour. Repeat with the second batch

Let the fritters rest on a cooling rack and make the dipping sauce

subheading: DIPPING SAUCE INGREDIENTS:

¼ cup tahini

½ cup coconut yoghurt

pinch of salt

squeeze of lemon juice

small bunch fresh dill

subheading: DIPPING SAUCE DIRECTIONS:

In a mixing bowl, combine together the tahini, coconut yoghurt, pinch of salt, a squeeze of lemon juice, and a small bunch of chopped fresh dill

Plate the dip and garnish with some more fresh dill

Directions at youtube.com

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