Got Canned Chickpeas? Make these Spanish-Style Chickpea Fritters

By Spain on a Fork · 30 min

Ingredients

Instructions

1. In a large bowl, add the flour, make a well, crack in the egg and whisk, then add the beer and whisk until you have a smooth, creamy batter.
2. Add the finely chopped shallot, finely grated garlic, parsley, smoked paprika and cumin, season with salt and pepper, and mix well.
3. Drain and rinse the chickpeas, shake off excess water, put them in a bowl and mash them until semi-mashed.
4. Add the mashed chickpeas to the batter and mix.
5. Heat a large frying pan over medium heat and add the olive oil. After a couple of minutes, drop spoonfuls of batter into the pan in a single layer, spaced apart. Fry in batches for 3 minutes per side, or until golden, then drain on paper towels.
6. For the aioli, pound the roughly chopped garlic, saffron and a pinch of salt in a mortar to a paste. Add the mayonnaise, lemon juice and olive oil, season with salt and pepper, and whisk until creamy.
7. Spoon the aioli into a serving dish, arrange the fritters around it and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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