Chickpea Fritters

A thin, golden crust that cracks under the tooth, revealing a hot and smooth center. The bold taste of toasted flour blends with the freshness of flat-leaf parsley.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 354
• Protein: 14 g
• Carbs: 30 g
• Fat: 18 g

Ingredients

• 250 g Chickpea flour ( sifted )
• 750 ml Mineral water ( cold )
• 1 tbsp Flat-leaf parsley ( finely chopped )
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Peanut oil ( for frying )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges for serving )

Instructions

1. Diluting the flour

   In a cold saucepan, pour the mineral water over the chickpea flour. Whisk vigorously to dissolve all lumps until the liquid is smooth.

2. Cooking the dough

   Cook over medium heat, stirring constantly with a wooden spoon. The dough is ready when it thickens, heavily coats the spoon, and pulls away cleanly from the sides of the pan.

3. Molding and resting

   Add the parsley, salt, and pepper. Immediately spread the dough onto an oiled tray to a thickness of 1 cm. Smooth the surface and let set for at least 1 hour until firm to the touch.

4. Frying

   Cut the dough into rectangles. Plunge into hot peanut oil. The fritters should rise to the surface, and the skin must be crispy and golden brown.

Chef's tips

• The dough is ready when it clings heavily to the spoon, similar to a choux pastry.
• Make sure the dough is completely cooled before cutting, otherwise it will fall apart during frying.

Storage

Keeps for 3 days in the refrigerator. Reheat for a few minutes under the oven broiler to restore their crispiness.