Chickpea Fritters, Zucchini & Tomato Sauce Dip

Say hello to this quick and extra delicious meal you can make in less than 30 mins: Chickpea Fritters, Zucchini & Tomato Sauce Dip.

I personally love chickpeas in any state, roasted, or even in stews, but this fritters are a winner now in my top 5 chickpeas recipes. Tender and very flavoured on the inside and slightly crispy on the outside, I think I got my family a nutritious dinner this evening.

To bring together the chickpea fritters you will need a blender and a cast iron skillet (or any skillet), pretty simple, right? As all the chickpea fritters ingredients are blended together, the “dough” will be formed in a few seconds, with no extra work afterwards.

Most of the times it happens that I put together my recipes based on the ingredients I have in the fridge or in my pantry, I rarely go shop for some specific ingredients, when there are others waiting to be enjoyed. I find this a sustainable way to avoid food waisting, especially now in the summer, when all the fresh veggies go rotten much faster.

This was the case with the zucchini I used to serve with these chickpea fritters. Peel them, dice them and pan sear them until you see a nice golden crust. Add some maldon salt at the end and there you have a delicious side dish for your meal, and also rescued some tasty veggies.

I’ll leave you now with the recipe.

Drop me a comment if you try out the recipe and let me know your thoughts.

Love,

Cori

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Chickpea Fritters, Zucchini & Tomato Sauce Dip

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By Cori Costache – Serves: 7 fritters

Prep Time: 10 mins – Cooking Time: 15 mins

Say hello to this quick and extra delicious meal you can make in less than 30 mins: Chickpea Fritters, Zucchini & Tomato Sauce Dip.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 egg
• 40 gr breadcrumbs
• 1 small bunch coriander
• 1 scallion
• 3 tbsp olive oil
• 1/2 lemon juice
• 2 tbsp walnuts
• 1 tsp dukkah
• 1 big zucchini
• 100 ml tomato passata
• 1 garlic clove
• a few coriander leaves
• 1/2 tsp honey
• salt and pepper freshly grated

Instructions

1

Preheat 2 cast iron skillets on medium heat.

2

In a blender mix together the chickpeas, egg, scallion, 1 tbsp olive oil, s&p, walnuts, dukkah, breadcrumbs and lemon juice. Mix well until you have a thick paste.

3

Form the fritters (they should stay together and the paste should not be too sticky on your hands, if that happens, add more breadcrumbs, 1 tsp at the time).

4

Let the chickpea fritters cool in the fridge for a few minutes, before searing them in the skillet.

5

Wash, peel and dice the zucchini. Add them in the pan for searing with 1 tbsp of olive oil. Make sure the zucchini are not crowded in the pan, in order to get the nice golden brown crust. Salt them at the end to avoid the liquid release.

6

In the other preheated skillet, add the fritters with the remaining olive oil and sear them for about 3-4 minutes on each side.

7

Prepare the tomato sauce dip: bring the tomato passata along with the garlic clove and s&p to a boil (5 minute), for the sauce to take the garlic flavour. Discard the garlic, add the coriander leaves and honey and adjust the level of saltiness.

8

Serve warm. The chickpea fritters can be prepared ahead of time and will make a delicious lunch box for the next day meal at work.