Ingredients

• 1 cup cooked quinoa (185g)
• 1 cup cooked chickpeas, rinsed and drained (170g)
• ½ cup chickpea flour (60g)
• ¼ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, plus more for frying
• DIPPING SAUCE
• ¼ cup tahini
• ¼ cup water
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Pinch of salt

Directions

• Step 1: Mash the Chickpeas
• 2. In a large mixing bowl, add the cooked chickpeas. Using a fork or a potato masher, lightly mash the chickpeas. You don’t want a completely smooth paste; some texture is desirable. Leaving some whole or partially mashed chickpeas will add to the fritters’ overall texture.
• Step 2: Combine the Wet Ingredients
• 4. To the bowl with the mashed chickpeas, add the cooked quinoa, chopped fresh parsley, lemon juice, ground cumin, salt, and black pepper.
• Step 3: Incorporate the Chickpea Flour
• 6. Sprinkle the chickpea flour over the mixture. This will act as a binder, helping the fritters hold their shape.
• Step 4: Mix Everything Together
• 8. Using a spoon or your hands, thoroughly combine all the ingredients. Ensure that the chickpea flour is evenly distributed and that the mixture is well incorporated. It should form a slightly sticky but manageable dough.
• Step 5: Shape the Fritters
• 10. Take a small amount of the mixture (about 2 tablespoons) and shape it into a small, round or slightly flattened fritter, approximately 1-inch thick. You can use your hands to gently roll the mixture into a ball and then flatten it slightly. Repeat this process until all the mixture is used. You should get around 10-12 fritters depending on the size.
• Step 6: Heat the Oil
• 12. Place a large skillet or frying pan over medium heat. Add about 2 tablespoons of olive oil to the pan. You want enough oil to coat the bottom of the pan generously.
• Step 7: Fry the Fritters
• 14. Once the oil is shimmering and hot (but not smoking), carefully place a batch of fritters in the pan, ensuring not to overcrowd it. Overcrowding can lower the oil temperature and result in soggy fritters. Fry the fritters for 3-4 minutes on each side, or until they are golden brown and crispy.
• Step 8: Repeat with Remaining Fritters
• 16. Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Add more olive oil to the pan if needed and repeat the frying process with the remaining fritters.
• Step 9: Prepare the Lemon Tahini Dip
• 18. While the fritters are frying, prepare the Lemon Tahini Dip. In a small bowl, whisk together the tahini, water, and lemon juice until smooth and creamy.
• Step 10: Add Garlic and Salt
• 20. Add the minced garlic and a pinch of salt to the tahini mixture. Whisk again to combine. Taste and adjust the seasoning as needed, adding more lemon juice for tanginess or salt to enhance the flavor. If the dip is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency.
• Step 11: Serve and Enjoy!
• 22. Serve the crispy Chickpea Quinoa Fritters hot, with the Lemon Tahini Dip on the side for dipping. Garnish with extra fresh parsley if desired.

Nutrition

Photos