The Food Matters Project: Cornmeal Chickpea Fritters

The first time I made this dish, I did what I sometimes do and later regret. I read the recipe once, forget about it for a week or two, then tried to make it from memory because I was too lazy to open the cookbook. Maybe you sometimes find yourself in this circumstance, too. Well, let's just say my first attempt was far from memorable.

This time, I took it in a new direction, blending a can of chickpeas with arugula, onion, salt, pepper, an egg, and cornmeal until thick enough to drop into a pan of oil. Paired with an herbed Greek yogurt dip, it made for a delightful supper alongside a fresh green salad.

For the original recipe, visit Lena's blog.

Comments

[Lena]

These fritters look great, too. I am loving all these ways to use chickpeas that I get from this. Oh, and your pictures are just beautiful!
(When I only half-read the recipe I usually end up short on ingredients and need to improvise or replan, or try again later)

[Margarita]

That's exactly what happened to me too, oh and the fact that I didn't have most of the ingredients on hand. After I saw how the original version looks, I felt so jealous... LOL! I love your take on this though... these look like amazing appetizers!

[Jen]

I like to add cornmeal for the crunch!

[Sarah]

Ooohh, cornmeal sounds like it would be an excellent addition. My attempt at these fritters yielded some batter not quite thick enough to stand up to the oil.

[Evi]

These look great- I like the cornmeal addition, that definitely might have helped mine. And the fact that you made them smaller, I should have done that as well!

[Mireya @myhealthyeatinghabits]

These look like a nice dinner starter served with a nice cold beer.

[Lexi]

The herbed yogurt dip is a nice touch.