Curried Chickpea Fritters
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 30mins
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- Serves
- 10
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- Calories
- 166
This recipe is completely delicious as a lunch item, cold or hot, perfect for an after school snack as it delivers a LOT of veggies in one yummy hit and would also be perfect as a little bite with drinks pre dinner or on a grazing table. Notes: Combined weight of all veggies needs to be 600g
Inspired by: https://tenina.com/recipes/curried-chickpea-frittersrecipe updated Jan 25, 2022
Ingredients
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- Carrot
- 1
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- Red bell pepper
- 1
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- Pumpkin
- 200 g
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- Sweet potato
- 200 g
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- Ear of corn
- 180 g
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- Canned chickpeas
- 400 g
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- Mint leaves
- as needed
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- Fresh chili
- 1
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- Scallion
- 3
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- Garlic clove
- 3
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- Garam masala
- 2 teaspoons
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- Ground turmeric
- 1 teaspoon
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- Pink himalayan salt flakes
- 1 teaspoon
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- Egg
- 1
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- All purpose flour
- 100 g
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- Coconut oil
- as needed
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- Greek yogurt
- as needed
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- Cilantro
- as needed
Tools
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Stove
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TM5
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Tm5 bowl
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Frying pan
Step preview
- Add fresh chili, scallion and garlic clove to the TM5 bowl
- Chop with MC in place 3 sec, speed 7
- Then add carrot, red bell pepper, pumpkin and sweet potato to the mixture
- Chop with MC in place 5 sec, speed 5
- Then add garam masala, ground turmeric, pink Himalayan salt flakes, ear of corn, canned chickpeas, egg and all purpose flour to the mixture
- Mix for 10 sec, reverse speed 4
- Scrape down sides of TM5 bowl
- Mix for 5 sec, reverse speed 4
- Scrape down sides of TM5 bowl
- Pre-heat a clean frying pan - medium heat
- Add coconut oil to the frying pan
- Dollup heaped tablespoons of batter into the frypan, gently spreading out a little with the back of the spoon
- Fry each side until browned - approx 4 min, medium heat
- Serve warm sprinkled with additional salt, fresh coriander and Minted Yoghurt