Chickpea Coriander Fritters
A traditional Lebanese dish that’s normally only served on Good Friday. These fritters are meant to be a food that represents suffering or mourning — but they're great with a cold beer.
Ingredients 11
440 g split chickpeas, dried
475 g fine burghul
3 potatoes, peeled, chopped
1 onion, large, diced
4 spring onions, sliced
1 handful flat-leaf parsley leaves, roughly chopped
1 handful coriander leaves, roughly chopped
385 g plain flour
2 1⁄2 tsp salt
750 ml cold water
canola oil
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Method 6
Place the in a bowl and cover with . Leave to soak overnight then drain.
Place the in a bowl and cover with . Leave to soak for 2 hours then drain.
Bring a large saucepan of salted water to the boil. Add the and cook for 20 minutes. Drain then mash.
Combine the , , , , , , , , and in a large mixing bowl. Gradually add the until the mixture comes together enough to form into patties.
Roll into golf ball-sized balls using the palms of your hands. Gently flatten the balls to form patties.
Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the fritters in batches for 2–3 minutes on each side until crisp and golden. Drain on paper towel.
