Garbanzo bean (chickpea) fritters
Garbanzo bean (chickpea) fritters
1 lb 2 oz dried garbanzo beans (chickpeas), soaked overnight in water to cover with 1 tablespoon salt
1 tablespoon tomato paste
1 Large onion, grated
3 tablespoons finely chopped fresh dill or mint
2 tablespoons olive oil, plus extra for frying
250 g (9 oz) self- rising flour
Salt
Pepper
- Drain the beans and grind to a coarse puree in a food processor. Scrape the puree into a bowl.
- Mix the tomato paste with 4 tablespoons water in another bowl, then stir into the beans. Add the onion, dill or mint, and olive oil, and season with salt and pepper.
- Mix in enough flour to make a medium-thick mixture that retains its shape.
- Cover and set aside for 1 hour. Heat the oil in a heavy skillet or frying pan, add large tablespoons of the mixture, a few at a time, and cook for 10 minutes, or until golden on both sides.
- Remove with a slotted spoon and drain well, on paper towels. If you like, you can substitute half cup pureed fresh tomatoes for the tomato paste.
