These fritters some together quickly with things from your cupboard—and for those mornings when you may have overindulged a little bit the evening prior, a deep-fried chickpea fritter can be just what's called for. The yogurt sauce is a simplified tzatziki, and is just the right complement for these simple fritters.
How much to mash the chickpeas is up to your preference; I tried to leave about a third of the chickpeas whole and really enjoyed the results. If you don't have tahini on hand, omit it. And if there are no jarred peppers in your cupboard, give fresh a try or throw in something totally different.
- 1 15-ounce can of chickpeas
- 1/2 of 1 jarred roasted pepper, finely chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 egg
- 1/4 cup milk
- 1 tablespoon tahini
- pinch of cumin
- Kosher salt
- vegetable oil for frying
- Yogurt Sauce:
- 1/2 large cucumber, shredded on the large holes of a box grater
- 1/4 cup greek yogurt (or sour cream)
- lemon juice
- Kosher salt and cracked black pepper
Drain canned chickpeas, place in a large bowl, and roughly mash with a fork. Mix in chopped pepper. Combine flour and baking powder and sprinkle over chickpeas.
Beat egg and combine with milk and tahini; pour over the chickpeas and mix until fully combined.
To make yogurt sauce, combine cucumber, yogurt and lemon, salt and pepper to taste.
Pour oil into skillet until it reaches half way up the side. Heat gently over medium heat until it reaches 350°F, or a spoon with a bit of batter on it sizzles when placed in the oil.
Add batter by the tablespoon-ful to the hot oil, cooking in small batches until the fritters are crisp and golden brown, and keeping finished fritters warm in a low oven. Sprinkle with salt and serve with yogurt sauce.