15 ounces chickpeas, canned, drained
2 teaspoons fresh lemon juice
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 boiling potatoes, medium, cooked, cooled and grated
2 teaspoons nigella seeds
vegetable oil, for deep-frying
1. Place the drained chickpeas, lemon juice, salt, pepper and flour in a food processor fitted with a steel blade and pulse until well chopped.
2. Transfer the mixture to a mixing bowl and add the grated potato and nigella seeds. Mix well.
3. Heat oil in a deep fry pan to 325 degrees F. While the oil is heating, use your hands to form the fritter mixture into 1-inch balls.
4. Deep-fry a few fritters at a time, maintaining a constant frying temperature. Drain the fritters on paper towels. Serve warm.
(based on individual servings)
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 101 mg
Carbohydrates: 6 g
Protein: 1 g
An original recipe from The Daily Green.
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