I wasn't quite sure what to make for the holidays - I wanted something new and different but reliable and filled with flavor. I found Mamablip's awes...
So tasty, so easy to eat, and so healthy! While you still have one more night to go crazy and not stick to any diets or new resolutions, you won't even know you're on the way to getting in tip-top shape at least from a dietary stance when you enjoy these tasty little legume treats.
This classic Italian chickpea recipe is an eye-opener to the notion that healthy food doesn't have to not meet your taste expectations while still providing loads of nutritional value to the mix. Without deep-frying and opting instead for a light pan-fry, your chickpea fritters provide a recipe that's both tasty and light. Add the powerhouse combo of carrots and ginger to the mix, which you can even serve as a dip, and it's safe to say that your loved ones will snap this right up.
You might even find yourself adding this innovative Italian chickpea recipe to your monthly menu rotation, and not just for the holiday time! Enjoy tasty chickpeas at the close of this year with your friends and family, and let us know how they turn out.
Want to check out other wine pairing options for this dish? Head over to the Mamablip Montalcino tasting video series for more wine inspiration.
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for 4 servings
Blend chickpea flour with 1/2 c water, and allow to rest for a few minutes. Chickpea flours vary from brand to brand, so amount of water used will vary. Use as much as you need to create a dense chickpea mixture that is firm and holds its shape.
Peel and finely mince onion, place into heated sauté pan coated with extra-virgin olive oil. Drain chickpeas if using canned, and add to pan with onion. Cook several minutes to blend flavors. Adjust to taste with salt.
Remove from heat, add to chickpea flour blend. Allow to cool, and add generous amount of minced mint.
Peel carrots, cut in half. Smash garlic clove, remove skin. Dice or grate ginger, set aside.
Boil large pot of salted water, add carrots. As carrots are cooking, heat small sauté pan with coating of olive oil at the bottom.
When hot, add garlic clove and ginger. When carrots are fully cooked, drain well and place in blender. Add in ginger, garlic, and oil and blend well to create smooth, creamy mixture.
Heat small amount of oil in a nonstick pan, and using a tablespoon or soup spoon, place rounded forms of chickpea blend into oil, creating small fritters.
Allow both sides to cook until golden brown, and serve hot, accompanied by carrot and ginger purée, and a few mint leaves to garnish.
75 minutes 8 ingredients 570 kCal
15 minutes 5 ingredients 479 kCal
Carmela Cristiano Thursday 24th of December 2020
Chickpea fritters to the rescue!
I wasn't quite sure what to make for the holidays - I wanted something new and different but reliable and filled with flavor. I found Mamablip's awesome chickpea fritter recipe, and was saved by the bell. Easy to pull together, and a quick blend to make sure everything was smoothly combined, and that was it! Chickpeas are a favorite, and I love the combo of ginger and carrot too - the best!