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Crispy Silk Road Chickpea and Carrot Fritters
Crispy on the outside and remarkably tender within, these savory fritters draw inspiration from the culinary traditions of the Silk Road. Coarsely grated carrots weave bright orange strands throughout the dough, bringing a subtle sweetness to the earthy chickpeas. Deep-frying creates a delicate crust that shatters beautifully when you take a bite. They're a fantastic plant-based lunch or a unique appetizer to share with friends. Serve them warm with a spicy chili paste or your favorite dipping sauce.
Equipment
- Food processor
- Wok
- Stovetop
Ingredients
- 1 cup dried chickpeas
- 1 tablespoon water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups coarsely grated carrots (about ¾ pound)
Instructions
- 1Wash the chickpeas and soak them overnight, covered, in 4 cups of water.
- 2Drain the chickpeas and transfer them to a food processor. Add 1 tablespoon of water, the salt, and the pepper. Process until the chickpeas are finely ground. A fine texture ensures the fritters hold together in the hot oil. Transfer the mixture to a bowl, add the carrots, and mix well.
- 3Scoop up 2 tablespoons of the mixture, squeeze it together in your hand, and shape it into a ball between your palms. Flatten it into a disk about 2 inches across and set it aside on a lightly floured baking sheet. Repeat with the remaining mixture to form about 14 disks.
- 4Pour 2 inches of peanut oil into a large wok or deep pot and heat it over medium-high heat.
- 5Test the temperature by holding a wooden chopstick vertically in the oil, touching the bottom. If bubbles rise steadily along the chopstick, the oil is ready. A deep-fry thermometer should read 325 to 350 degrees Fahrenheit. The oil shouldn't be smoking. If it gets too hot, the outside will burn before the inside cooks through.
- 6Slide 3 or 4 chickpea disks into the oil and cook for 2 1/2 to 3 minutes. Use a slotted spoon or mesh skimmer to turn them over partway through, frying until they're nicely browned on both sides.
- 7Lift the fritters from the oil, pausing to let the excess oil drain off, and place them on a paper towel-lined plate. Repeat the frying process with the remaining batches.
Notes
- Serving: For an authentic experience, pair these fritters with a hot chili pepper paste.
- Texture: Expect a softer, moister interior compared to traditional crunchy falafel.
- Make ahead: You can shape the fritter disks up to a day in advance and store them in the fridge until you're ready to fry.
Recipe Details
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