Chickpea Fritters
  • 2 cups vegetable broth or water
  • 1 cup chickpea flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 eggs
  • a handful of chopped parsley {extra for garnish}
  • 1 Tbsp olive oil
  • lemon
  • grated pecorino cheese
  1. In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
  2. Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
  3. Allow to cool completely.
  4. Heat about 2 inches of vegetable oil in a pot over medium heat.
  5. I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
  6. Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
  7. Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.
Recipe by LeMoine Family Kitchen at