This one for chickpea fritters is super easy. You do have to do some deep frying of course but it’s all worth it when you place these spicy chickpea fries on the table. My wife actually prefers them to normal potato fries.
They are a lot less stodgy. Chickpea fritters have a really tasty and crispy exterior with a soft centre. Really good!
You could serve these chickpea fritters as you would French fries with ketchup. I like to dip them into different raitas. here I’ve simply served them sprinkled with hot chilli powder, salt and lemon wedges.
Make this recipe your own
Serve the chickpea fritters with as much or as little chilli powder as you choose. The serving dips are up to you as well. They are just as good dipped in ketchup as a healthy yogurt raita.
If you enjoyed this chickpea recipe try these other similar ones:
- 1 litre water
- 2 tablespoons cumin powder
- 1 teaspoon salt
- 185g (2 cups) chickpea flour
- Oil for deep frying
- Salt to taste
- Chilli powder to taste
- Lemon wedges to serve
- Bring the water to a boil and add the cumin powder and salt. Stir in the chickpea flour and simmer while whisking constantly for about 3 - 4 minutes. You need to really whisk well to get all the lumps out. When ready, it should look like wet polenta.
- Lay a sheet of wax paper on a baking tray. Pour the gram flour mixture over the top and spread it out so that it is smooth on top and of equal thickness.
- Cover with plastic wrap and place in the fridge for about 30 minutes to harden.
- Remove from the fridge and cut into chip shapes.
- Heat your oil for deep frying. I usually use about 10cm (4 inches) of oil. Fry in batches for about 4 - 5 minutes until nicely browned and crispy.
- Serve sprinkled with a little more salt, chilli powder and lemon wedges.