Name: Crispy Chickpea and Potato Fritters
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusion
Ingredients: 2 medium potatoes (about 300g), peeled and cut into 1-inch cubes; 1 can (400g) chickpeas, drained and rinsed; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 tbsp olive oil, plus more for pan-frying; 2 tsp potato starch; 1 1/2 tsp ground cumin; 1 1/2 tsp sweet paprika; 1 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp salt; 1/4 cup chopped fresh cilantro; 1 tsp lemon zest; 1/2 cup all-purpose flour, plus more as needed; 1/4 cup plant-based milk (e.g., oat or soy), plus more as needed; For the dip: 1/4 cup tahini; 1/2 cup coconut yogurt; 1 tbsp lemon juice; 1 tbsp chopped fresh dill, plus more for garnish; Pinch of salt

Method

10 steps

Place the potatoes in a pot, cover with water by 1 inch, and bring to a boil. Cook for 10-12 minutes, until fork-tender. Drain well and transfer to a large bowl.
While the potatoes cook, mash the chickpeas in a separate bowl with a fork until mostly broken down but still slightly chunky. Set aside.
Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 5-6 minutes until soft and translucent. Add the garlic and cook for 1 minute more.
Stir in the cumin, sweet paprika, smoked paprika, cayenne, and salt. Cook for 1 minute until fragrant, then transfer the mixture to the bowl with the potatoes.
Add the mashed chickpeas, potato starch, cilantro, and lemon zest to the potato mixture. Mash everything together until well combined. Taste and adjust salt if needed.
Sprinkle the flour over the mixture and add the plant-based milk. Mix until a soft, slightly sticky dough forms. If too wet, add more flour 1 tbsp at a time; if too dry, add more milk 1 tbsp at a time.
Shape the mixture into 8 equal patties, about 1/3 cup each, and flatten slightly to about 1/2-inch thick.
Heat a thin layer of olive oil in a large non-stick skillet over medium heat. Cook the fritters in batches for 3-4 minutes per side, until golden brown and heated through. Add more oil as needed between batches.
While the fritters cook, make the dip: In a small bowl, whisk together the tahini, coconut yogurt, lemon juice, dill, and salt until smooth. If too thick, add a splash of water.
Serve the fritters warm with the dip on the side, garnished with extra dill.

Recipe notes

Helpful tips

For extra crispiness, you can coat the fritters lightly in flour before pan-frying.
Adjust the cayenne to your heat preference.
The dip can be made ahead and refrigerated.

Equipment

Large pot
Skillet
Mixing bowls
Fork
Measuring cups and spoons
Spatula

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 180°C (350°F) until warmed through. The dip can be stored separately for up to 4 days.

Additional tips

Hot oil can splatter; use a splatter guard and keep children away. Ensure fritters are cooked through and golden brown before serving. This recipe is not suitable for those with gluten or soy allergies unless substitutions are made.

Recipe inspiration

Inspired by Yeung Man Cooking

Watch video

Estimated nutrition

Per serving: 420 calories

Fat: 18 g · Carbs: 55 g · Protein: 12 g

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