Monday, 11 January 2010

Chickpea fritters with tikka sauce

I love chickpeas.  They're substantial and comforting, warming and filling and go well with the other flavours I like to eat.  Tomatoes, aubergines, garlic, harissa paste.  Mmmm.  So when I was leafing through the New Cranks Cookbook this was one that popped out at me for trying.  Now chickpeas aren't a problem, because I love them they are ever present in my store cupboard in both dried and tinned forms however I didn't have any soy yoghurt for the tikka sauce.  I did however have a jar of Meridian Dairy and Gluten Free Tikka Massala sauce so I decided to use that instead.

The basic recipe was for 6 so I halved quantities but it still made enough patties for 4 (unless you're a very big eater!) served with pilau rice.  It was a good meal but would I think have been better paired with some pitta bread and a green salad.  I soaked 4 ounces of dried chickpeas overnight in water, then blitzed them in the food processor for about 15 seconds until they were grainy, then transferred them into another bowl.  I then put a (drained and rinsed) tin of chickpease into the processor with the juice of a lime and a tablespoon of the tikka cause and whizzed them until they were mostly mushed.  That went into the bowl with the dried chickpeas, some diced red onion and it was mixed together and left to stand for 20  minutes to let the flavours mingle. I then formed patties (it made about 10) which I shallow fried on a mediumish heat for a few minutes a side until they were golden brown.

Oh but these were good!  Deliciously crisp and nutty on the outside, and temptingly soft on the inside.  The tikka sauce was a great match (though home made would be a million times better!) and with the rice it was a filling meal.  They were also great cold the next day!  Not so dry as a falafel but not quite a veggie burger either.  They're a part of my repertoire now!

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