Curried Chickpea Fritters
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recipe by Tenina Holder tenina.com
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- Total Time
- 30mins
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- Serves
- 10
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- Calories
- 175
This recipe is completely delicious as a lunch item, cold or hot, perfect for an after school snack as it delivers a LOT of veggies in one yummy hit and would also be perfect as a little bite with drinks pre dinner or on a grazing table.
recipe updated Jun 7, 2019
Ingredients
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- Carrot
- 1 (50g)
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- Red bell pepper
- 1 (150g)
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- Pumpkin
- 300g (about 1¼ cups)
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- Sweet potato
- 300g (about 1½)
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- Ear of corn
- 180g (about 1)
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- Canned chickpeas
- 1 (400g)
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- Fresh chili
- 1 (20g)
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- Scallion
- 3 (45g)
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- Garlic clove
- 3
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- Garam masala
- 2 tsp (4g)
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- Ground turmeric
- 1 tsp (2g)
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- Sea salt
- 1 tsp (6g)
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- Egg
- 1 (50g)
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- All purpose flour
- 100g (about ¾ cup)
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- Coconut oil
- as needed
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- Cilantro
- as needed
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- Greek yogurt
- as needed
Tools
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Stove
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TM5
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TM5 bowl
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Frying pan
Step preview
- Add fresh chili, scallion and garlic clove to the TM5 bowl
- Fit TM5 bowl to TM5
- Chop - approx 3 sec, speed 7
- Then add carrot, red bell pepper, pumpkin and sweet potato to the mixture
- Chop - approx 5 sec, speed 5
- Then add garam masala, ground turmeric, sea salt, ear of corn, canned chickpeas, egg and all purpose flour to the mixture
- Mix - approx 10 sec, reverse speed 4
- Scrape down sides of TM5 bowl
- Mix - approx 5 sec, reverse speed 4
- Scrape down sides of TM5 bowl
- Form into rounds
- Pre-heat a clean frying pan - medium heat
- Add coconut oil to the frying pan
- Transfer mixture to frying pan
- Fry each side until browned - approx 4 min, medium heat
- Serve
- Garnish with cilantro
- Serve greek yogurt with the frying pan