Rhodes-Style Chickpea Fritters

• 份量: 4 servings
• 总时间: 55 minutes

配料

2 15½-ounce cans chickpeas, rinsed, drained and patted dry

1/4 cup all-purpose flour

1 cup lightly packed fresh mint, chopped

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon baking powder

1/2 teaspoon red pepper flakes

Kosher salt and ground black pepper

4 scallions, finely chopped

2 large egg yolks

1/2 cup grapeseed or other neutral oil

Lemon wedges, to serve

步骤

Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. Measure 1 cup chickpeas into a large bowl and, using a potato masher, roughly mash them; set aside.

In a medium bowl, toss the remaining chickpeas with the flour until evenly coated; let stand for 5 minutes. Transfer to a food processor, including any flour in the bottom of the bowl, and add the mint, cumin, oregano, baking powder, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. Process until smooth, scraping the bowl as needed, about 2 minutes. (The mixture will be dry but do not add any water.) Transfer to the bowl with the mashed chickpeas. Add the scallions and egg yolks. Using a silicone spatula, fold until well combined, then continue to mix for about 30 seconds; this will help the fritters hold together.

Divide the mixture into 8 portions. Roll each into a ball and place on the prepared baking sheet. Using your hands, flatten the balls into 3-inch patties. Refrigerate, uncovered, for about 15 minutes.

In a 12-inch nonstick skillet, heat the oil over medium-high until barely smoking. Carefully add the fritters and cook until well browned on the bottoms, 3 to 4 minutes. Using a spatula and a fork, flip each fritter and cook until well browned on the second sides, about 3 minutes. Transfer to a wire rack, sprinkle with salt and cool for about 5 minutes. Transfer to a platter and serve with lemon wedges.