Helen RandellChickpea and Harissa Fritters
February 6th 2011 02:12
As mentioned, we also had chickpea fritters the other night for dinner.
These were inspired by a recipe in the Dec/Jan 2009 edition of Donna Hay Magazine, and reading Jason's post, where he paired his with sweet chilli sauce, I knew the addition of harissa paste would be a hit. We served these with a salad and a good dollop of thick natural yoghurt.
Chickpea and Harissa Fritters
1 x 400g tin of chickpeas
half a red onion, chopped
1/2 tablespoon harissa paste*
grated rind of half a lemon
2 tablespoons plain flour (or wholemeal), plus extra for dusting
2 tablespoons olive oil, plus extra for frying
Place chickpeas, onion, harissa paste, lemon and flour in a food processor and blend until smooth. With the motor running, add olive oil and process until combined. Shape into fritters and dust with extra flour.
Heat extra oil in a pan and when hot, fry patties until warmed and golden on the outside. Serve warm. Makes 6.
* If you have harissa spice, simply mix up a 1:1 ratio of spice mix and water and add a little oil to make a paste.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I do loves me some harissa - will give these ones a try soon - they are so easy to make anyways.
Comment by Always Eighteen
Always Eighteen
Comment by Helen Randell
Rough Cooking
Thanks for your comment 18.