Chickpea Fritters with Avocado Purée
3 Star Tested Original Avocado Purée 2 ripe avocados
juice of 1 lime, about 1 tbsp (15 mL) 1 jalapeno, deseeded
salt Scoop flesh from avocados. In a food processor, puree with limejuice, jalapeno and season to taste with salt. Chickpea Fritters 4 roasted red peppers 2 cloves roasted garlic 4 cups (1 L) chick peas 1.5 tsp (7 mL) ground cumin 1.5 tsp (7 mL) ground coriander zest of one lime 2 scallions, finely chopped a fistful of cilantro, chopped salt and pepper to taste 1 egg 1 cup (250 mL) flour oil (vegetable, grapeseed) to fry In a food processor, puree roasted peppers and garlic. Add chickpeas and buzz until broken down, but not quite smooth (it’s nice to have some bite on the inside). Transfer to a large mixing bowl and fold with cumin, coriander, lime zest, scallions and cilantro. Season to taste with salt and pepper. Fold in egg.
Heat a pot of oil, filled no more than one third, to 350 F/180 C. Set up one bowl with the flour and another lined with paper towel. Using your hands or a scooper, shape the chickpea mash into golf ball-sized spheres or quenelles (the oval shape that it’ll take if you squeeze it lightly in your palm). Roll the fritters in the flour, shake off excess and gently lower into the oil. Fry until browned, about 3 minutes. Transfer to bowl lined with paper towel and sprinkle with a little salt to finish. Do not overcrowd pot. Fry in batches.
Serve with avocado purée. Makes about 20 fritters. Email mintz.corey@gmail.com and follow @coreymintz on Twitter.