sandwichfried15 minutes
Crispy Chickpea and Potato Fritters
Crispy breaded chickpea and potato fritters seasoned with cumin and paprika, served with a creamy tahini-dill dip.
From YouTube · Nov 26, 2023
Crispy breaded chickpea and potato fritters seasoned with cumin and paprika, served with a creamy tahini-dill dip.
35 min
Prep time
25 min
Cook time
1 hr
Total time
4 servings
Yield
Ingredients
22 ingredients- FRITTERS
- 2 medium potatoes, peeled and cubed
- 400 ml canned chickpeas, rinsed and drained
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp avocado oil
- 2 cups avocado oil, for frying
- 2 tsp potato starch
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- Handful fresh coriander, chopped
- 1 3/4 cups plain flour, divided
- 1/2 cup plant-based milk
- TAHINI DILL DIP
- 1/4 cup tahini
- 1/2 cup coconut yogurt
- Pinch of salt
- Squeeze of lemon juice
- Small bunch fresh dill, chopped
Method
28 steps- Place the potato cubes in a saucepan.
- Cover them with water.
- Boil until fork-tender.
- Drain the chickpeas and mash them with a fork.
- Finely chop the onion and garlic.
- Drain the cooked potatoes.
- Transfer them to a large mixing bowl.
- Heat 1 tablespoon avocado oil in a frying pan over medium heat.
- Add the onion and sauté for 5–6 minutes.
- Add the potato starch to the potatoes and mash until smooth.
- Add the garlic to the onion.
- Sauté for another 2 minutes.
- Add the cumin, sweet paprika, smoked paprika, cayenne and salt.
- Cook for approximately 1 minute.
- Transfer the seasoned onion mixture to the potatoes.
- Add the mashed chickpeas and coriander.
- Mix thoroughly.
- Shape into approximately eight patties.
- Place 1 cup flour in one bowl.
- Whisk the remaining 3/4 cup flour with the plant-based milk in another bowl.
- Coat each fritter in dry flour.
- Dip it in the wet batter.
- Coat it once more in the dry flour.
- Heat the frying oil over medium heat.
- Fry the fritters in batches for a few minutes on each side until golden.
- Drain them on a cooling rack.
- Mix the tahini, coconut yogurt, salt, lemon juice and dill.
- Serve the fritters with the tahini dill dip.
Recipe notes
Helpful tips
- Cook the potatoes until completely fork-tender.
- Chill or rest the shaped fritters if they feel too soft to bread.
- Fry in batches so the oil temperature remains steady.
Equipment
- Stock pot
- Large mixing bowl
- Frying pan
- Breading bowls
- Cooling rack
- Mixing bowl for the dip
Storage
Store the fritters and dipping sauce separately in covered containers in the refrigerator. Reheat the fritters until piping hot.
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