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Carla Hall Chickpea Fritters

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ingredients

Chickpea Fritters
•1 pound pizza dough
•flour (for dusting board)
•canola oil (for frying)

Chickpea Filling
•1 white onion (diced)
•2 cloves garlic (minced)
•2 teaspoon ginger
•1 teaspoon curry powder
•1/4 teaspoon cayenne
•1/2 teaspoon cumin
•1 cup tomato sauce
•1/4 cup mint (chopped)
•1/4 cup cilantro (chopped)
•kosher salt and freshly ground black pepper

Citrus-Herb Oil
•1 cup olive oil
•1 lime
•1/2 lemon
•1 (1-inch piece) ginger (peeled)
•1/4 cup mint leaves
•1/4 cup cilantro leaves

Yogurt Sauce
•2 cups Greek yogurt (plain)
•1 cup English cucumber (grated)
•1/4 cup scallions (thinly sliced, plus more for garnish)
•1 tablespoon lime juice

directions

1Fill a countertop fryer or heavy-bottomed pot with a few inches of oil. Preheat oil to 360 ºF.
2On a lightly floured surface, roll pizza dough to 1/4-inch thick and cut into 6, 4-inch circles. Drop the dough into the hot oil, pressing down with the end of a wooden spoon to make the dough concave. Fry until golden-brown. Using a spider, remove dough to a paper towel-lined dish. Season with salt.
3For the Chickpea Filling: Place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, onion, garlic, ginger, curry powder, cayenne and cumin. Sauté until translucent, about 3-4 minutes. Add the chickpeas and toss to coat. Add tomato sauce, bring to a simmer and cook for 5 minutes. Season with salt and pepper to taste. Add mint and cilantro. Stir to combine and remove from heat.
4For the Citrus-Herb Oil: in a blender, add oil, the peel of 1/2 a lime, 1/2 a lemon, ginger, mint and cilantro. Puree until smooth.
5Set a fine mesh strainer over a medium bowl. Strain oil, pushing through the strainer with a spoon. Reserve strained oil and set aside.
6For the Yogurt Sauce: in a medium bowl, add yogurt, cucumber, scallions, lime juice and a pinch of salt. Stir to combine.
7To serve, transfer fried dough to a serving platter. Tear open just the center of the concave doughs. Drizzle the top of dough with Citrus-Herb Oil. Top with some Chickpea Filling and a dollop of Yogurt Sauce. Garnish with more sliced scallions.

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