Indian Spiced Chickpea Fritters
1/2 – 1 cup flour
See note at the end of this recipe for more information on flours to choose for this recipe.
If you want this dish to be gluten free use organic sorghum flour or chickpea flour.
Not gluten free? All-purpose flour is perfect.
1/4 cup cornstarch
1/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt to taste
1/2 onion, finely chopped
1 cup cooked chickpeas, roughly chopped
½ cup cooked chickpeas mashed in a food processor
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped cilantro (or parsley if you’re not a cilantro lover)
1 tablespoon grated ginger
1 quart organic sunflower oil for deep-frying
Whisk 1/2 cup flour, cornstarch, baking powder, and spices: cumin, cardamom, coriander and cayenne and 3/4 teaspoon salt in a bowl.
Add 1/2 cup water and whisk until smooth.
Next add the onion, chickpeas, spinach, cilantro and ginger to the batter and mix to combine.
If the batter is too wet add more flour or panko until it has the desired consistency.
Get ready to fry the fritters
Set up a wire rack on a cookie sheet.
Heat 4 inches of organic sunflower oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 350°.
You can either roll these into balls which will give you a look like this:
To make these into balls, have a bowl of water nearby to keep your hands damp.
Dampen your hands, pick up approximately 2 tablespoons of the mix and roll into
balls. Put the round fritters on a sheet pan.
Or you can make them more like the image to the right.
Here’s how to do that:
Use two tablespoons (not measuring spoons). Scoop a large heaping tablespoonful of batter up with one tablespoon and use the other to scape it gently into the oil.
Either way you want to have your fritters look, when you fry them make sure not to crowd the pot.
Cook until lightly golden, about 4 – 5 minutes, turning every so often so they evenly cooked.
Remove with a tongs or a slotted spoon and put on the wire rack placed over a sheet pan.
When removing the fritters from the oil, hold them over the oil for a moment to allow some of the oil to drip off
before putting them on the wire rack.
Season with salt and serve with chutney, yogurt sauce or tofu sauce.
About chickpea and sorghum flour
The flour used traditionally in these chickpea fritters is chickpea flour.
I’ve found many of the chickpea flours available at the health food stores have a bitter aftertaste.
Recently I discovered organic sprouted garbanzo bean flour made by Pure Living. It’s delicious!
If I want to keep this batter gluten free and I’m not using the chickpea flour I prefer sorghum flour since it is a soft flour that works well in this recipe. I’m sure an extra fine organic white rice flour, like Bob’s Red Mill, would work fine, but I’ve never tried it.
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