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The Food Matters Project

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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.

Reader Comments (7)

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)

June 11, 2012 | Unregistered CommenterLena

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!

June 11, 2012 | Unregistered CommenterMargarita

I like to add cornmeal for the crunch!

June 11, 2012 | Unregistered CommenterJen

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.

June 12, 2012 | Unregistered CommenterSarah

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!

June 12, 2012 | Unregistered CommenterEvi

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

The herbed yogurt dip is a nice touch.

June 12, 2012 | Unregistered CommenterLexi

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