Chickpea Fritters
- 2 cups vegetable broth or water
- 1 cup chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 eggs
- 1 handful chopped parsley {extra for garnish}
- 1 tablespoon olive oil
- lemon
- grated pecorino cheese
- In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
- Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
- Allow to cool completely.
- Heat about 2 inches of vegetable oil in a pot over medium heat.
- I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
- Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
- Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.
vegetable broth, chickpea flour, garlic, salt, eggs, handful, olive oil, lemon, pecorino cheese
Taken from www.yummly.com/recipe/Chickpea-Fritters-1651493 (may not work)