Chickpea Fritters
(Pitaroudia)

For 15 Fritters
Difficulty: Medium
Prep Time: 25 minutes plus refrigeration time

INGREDIENTS (FOR 15 Chickpea Fritters)

1) 500g chickpeas
2) 1/2 tsp baking soda for soaking plus 1/2 tsp for the flour
3) 1 onion
4) 3 spring onions
5) 1 ripe tomato
6) 1 bunch parsley, finely chopped
7) 1 tsp dill, finely chopped
8) 1 tsp mint, finely chopped
9) salt and pepper
10) 100g flour
11) olive oil for frying

Preparation

• The night before you’re going to cook the chickpeas, place them in a large bowl with plenty of water to cover along with a little baking soda and soak for at least 12 hours.
• Finely chop the onion and spring onions. Finely chop the tomato.
• Drain the chickpeas in a colander. Place them in a food processor or blender and pulse until you have a puree. Add the chopped tomato and onions.
• Add the herbs, salt and pepper, and the flour mixed with 1/2 tsp baking soda. Pulse again to mix well.
• Place the mixture in the refrigerator for 20-30 minutes to allow the tastes to mingle and firm up the dough.
• Pinch off chunks of the chickpea mixture and roll them into patties.
• Heat some olive oil in a pan and brown lightly on both sides, about 5 minutes.
• Remove with a slotted spoon and drain on paper towels.
• These fritters go very well with tzatziki.

  Enjoy!