Deliciously crispy on the outside and tender on the inside, these spiced chickpea fritters embody the heart of Palestinian cuisine. Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
Soak the dried chickpeas in water overnight. Ensure they are fully submerged as they will expand significantly.
Drain the soaked chickpeas and place them in a food processor. Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper.
Pulse the mixture until it is finely ground but not pureed; it should have some texture. Transfer the mixture to a bowl, cover, and let it rest for 30 minutes to allow the flavors to meld.
In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Using your hands, form the chickpea mixture into small balls or patties, about the size of a golf ball.
Carefully drop the fritters into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
Once cooked, remove the fritters using a slotted spoon and drain on paper towels to absorb excess oil.
Serve hot with tahini sauce, pickled vegetables, and fresh vegetables on the side.
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
0 servings
3 fritters
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.