These veggie fritters with chickpeas are a great lunch box idea – tasty, healthy and nutritious.
I am always looking for ways to include chickpeas in our diet. Not only are they full of nutritional goodness but also quite versatile to work with and extremely delicious and filling, don’t you agree? Fortunately, Indian cuisine has a plethora of lip-smacking recipes to choose from. Some of them are listed below:
The list is endless really. But the palate is insatiable. Having had my fill of most of the Indian recipes, I was craving for something which didn’t compromise on taste and yet could be somewhat of a complete meal, when I came across this chickpea and feta fritters recipe in a Donna Hay cookbook, I had to try it. Not only did we love it but I have made it multiple times hence and is a regular lunchbox feature too. To make it a complete meal, I serve it with a wholemeal wrap or chapati smeared with a greek yogurt mint dip or red bell pepper hummus from Marks & Spencer.
It really is that goooood! So, without further ado, here is the veggie fritters with chickpeas recipe for you to try.
Ingredients
- Boiled Chickpeas or Canned Chickpeas- 2 cups and a little extra
- Grated carrots, medium sized- 3
- Grated pumpkin - 2 tbsp
- Baby spinach, chopped fine- 1 tbsp
- Eggs- 4
- Chopped mint leaves- 1 tbsp
- Chopped coriander- 2 tbsp
- Feta cheese, crumbled - 1.5 cups
- Rice flour- 1/2 cup
- Chopped green chilies -1 (optional)
- Carom seeds- 1/4 tsp
- Baking powder- 2 tsps
- Salt and black pepper- To taste
- Oil for shallow frying
Instructions
- Coarsely blend the boiled chickpeas in a blender . Be careful not to over blend , just a few seconds at a time or mash with a fork. Keep aside 2 tbsp and transfer the rest to a mixing bowl
- Squeeze away excess water from grated veggies and add it to the same bowl followed by spinach, mint, coriander and feta. Mix well with a fork
- Lightly beat eggs in a bowl and add it to the above mixture followed by rice flour, baking powder, salt and pepper
- You can swap eggs with flax seeds as shown here
- At this stage if you find the batter too runny, add the reserved chickpeas batter and adjust salt
- Heat 2 tbsp oil in a non-stick frying pan and reduce the heat to medium
- Using a tablespoon, add large spoonfuls of the mixture to the pan avoiding overcrowding
- Continue to cook on a low flame , flipping sides till its golden brown and crispy
- Drain on a kitchen tissue so it absorbs excess oil
- Serve hot with a side of mint yogurt dip or enjoy in a whole-wheat wrap with a hummus of your choice
No Comments