Chickpea Fritters with Bocconcini Salsa

The Illustrated Quick Cook

Chickpea Fritters with Bocconcini Salsa

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    1 x 15½ oz (439 g) can chickpeas, drained and rinsed finely grated zest of 1 small lemon
    1 cup all-purpose flour 2 cups olive oil, for frying
    2 tbsp chopped flat-leaf parsley sea salt and freshly ground black pepper
    1 tbsp chopped fresh mint leaves ½ bunch of watercress, for garnish
    1 garlic clove, crushed 10 cherry tomatoes, halved
    ¼ onion, finely chopped 4 balls bocconcini (baby mozzarella) cheese, torn into pieces
    2 carrots, coarsely grated 1 tbsp olive oil
    3 large eggs juice of ½ lemon
    1 tsp dukkah (see Cook's Notes) small handful of fresh chives, cut into ¾ in (2 cm) lengths


    Prep: 25 min Total: 45 min
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    • 1

      To make the fritters, put the chickpeas, flour, parsley, mint, garlic, onion, carrot, eggs, dukkah, and lemon zest in a bowl. Season with salt and pepper. Stir until the batter is mixed.

    • 2

      Pour the oil into a heavy wide frying pan over medium-high heat. Carefully spoon in the chickpea batter to make 4 large fritters. Be careful not to overcrowd the pan, and cook in batches if necessary. Fry the fritters for 4-5 minutes on each side until golden. Remove from the pan, and drain on paper towels.

    • 3

      To serve, combine the cherry tomatoes in a bowl with the bocconcini, the 1 tbsp olive oil, lemon juice, and chives. Toss gently to mix. Arrange a chickpea fritter in the center of each of 4 serving plates, and spoon the salsa over the top. Garnish each serving with watercress.


    Dukkah is an Egyptian spice mixture made of ground toasted nuts and seeds, and usually includes sesame, coriander, and cumin seeds, as well as hazelnuts. Look for it at Middle Eastern supermarkets and gourmet food shops.

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