Chickpea coriander fritters

Chickpea coriander fritters

By
From
Alimentari
Makes
24
Photographer
Lauren Bamford

A traditional Lebanese dish that’s normally only served on Good Friday. These fritters are meant to be a food that represents suffering or mourning – but they're great with a cold beer.

Ingredients

Quantity Ingredient
440g dried split chickpeas
475g fine burghul
3 potatoes, peeled and chopped
1 large onion, diced
4 spring onions, sliced
1 small handful flat-leaf parsley leaves, roughly chopped
1 small handful coriander leaves, roughly chopped
385g plain flour
2 1/2 teaspoons see method for ingredients
2 1/2 teaspoons salt
canola or sunflower oil, for deep-frying

Method

  1. Place the split chickpeas in a bowl and cover with cold water. Leave to soak overnight then drain.
  2. Place the burghul in a bowl and cover with cold water. Leave to soak for 2 hours then drain.
  3. Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 20 minutes. Drain then mash.
  4. Combine all of the ingredients except the oil in a large mixing bowl. Gradually add about 750 ml of water until the mixture comes together enough to form into patties. Roll into golf ball-sized balls using the palms of your hands. Gently flatten the balls to form patties.
  5. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the fritters in batches for 2–3 minutes on each side until crisp and golden. Drain on paper towel.
Tags:
alimentari
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