Chickpea Fritters


May be made up to 2 days in advance and warmed before serving. To serve as an appetizer, top with onion sprouts and a large grilled shrimp on top. Delicious as a side dish with garlicky halibut or haddock.


2 cloves garlic

fresh parsley

    - enough to make 2 Tbsp chopped

one 425g can of chickpeas,

    drained and rinsed

1 Tbsp chopped thyme

1/4 tsp cayenne

1 large egg

1 Tbsp melted butter

1/3 cup (80ml) milk

1/2 cup flour

¾ tsp baking powder

pinch of salt

olive oil for frying

Makes 18 small, or 8-9 large fritters.


Put the garlic and fresh parsley in the food processor bowl and process until minced. Add the chickpeas and pulse just until mashed. Add the thyme, cayenne, egg, butter and milk and pulse to combine.

In a separate mixing bowl, combine the flour, baking powder and salt.

Pour the chickpea mixture over the flour mixture and stir until no streaks of flour remain. If the mixture seems too thick, add a little more milk.

Heat the olive oil in a non-stick frying pan over medium heat. One at a time, drop the chickpea mixture by spoonfuls into the pan. Use the back of the spoon to shape into flattened disks roughly 1/2 inch thick. The size to make the fritters depends on whether you are using them for an appetizer (1½ inch diameter) or a side dish (3 inch diameter).

Fry in batches, adding more oil when necessary, 2-3 minutes per side until golden and crisp. If making ahead, cover, refrigerate and warm when ready to serve.

Serve with a dollop of Caramelized Lemon Mayonnaise on top.

Source: LCBO magazine, August 2011