Chickpea Fritters: An Al-Toran Recipe Adaptation!
Chickpea Fritters, My Way! Using Al-Toran’s Recipe for a Delicious Twist
Known as ‘chickpeas’ because they resemble chicks when split, these Egyptian peas are a low-calorie food popular for weight management. They are also rich in calcium, comparable to milk and anchovies, making them excellent for children and the elderly. Enjoy these nutritious and flavorful chickpea fritters inspired by the Al-Toran recipe!
Main Ingredients
- 2 cups chickpeas
- 1 small onion
- 1/3 carrot
- 1 handful dried shiitake mushrooms
- 1 handful dried eggplant
- 4 cheongyang peppers (Korean chili peppers)
Seasoning & Other Ingredients
- 2 pinches salt
- 2-3 Tbsp (heaping) Korean pancake mix (buchim garu)
- 2 pinches salt
- 2-3 Tbsp (heaping) Korean pancake mix (buchim garu)
Cooking Instructions
Step 1
The day before, soak the chickpeas in cold water for at least 8 hours or overnight. This softens the skin, making it easy to peel off by gently rubbing. Once peeled, place the chickpeas in a pot, cover with water, add 1 teaspoon of salt, and boil for about 10 minutes until tender. (Tip: If you’re in a hurry, you can skip soaking as the skin is quite thin and still peelable after boiling.)
Step 2
Soak the dried eggplant and dried shiitake mushrooms in lukewarm water until rehydrated. Squeeze out excess water and finely chop them.
Step 3
Thinly slice the onion and carrot. Finely chop the cheongyang peppers. Adjust the amount of chili peppers to your spice preference.
Step 4
Drain the boiled chickpeas. Transfer them to a blender along with 1 cup (about 300ml) of water. Blend until you achieve a smooth paste. If the mixture is too thick, add a little more water until it reaches your desired consistency.
Step 5
Add the chopped rehydrated eggplant, shiitake mushrooms, sliced onion, carrot, and chopped cheongyang peppers to the blended chickpea mixture. Sprinkle in the buchim garu and 2 pinches of salt. Gently mix everything together with your hands until well combined, ensuring the pancake mix is evenly distributed.
Step 6
Heat a generous amount of sunflower oil in a non-stick pan over medium heat. Spoon about one tablespoon of the chickpea batter onto the hot pan, creating small, round fritters. Gently flatten them with the back of the spoon.
Step 7
Fry the fritters for 2-3 minutes per side, or until golden brown and crispy. Ensure they are cooked through. For a crispier finish, don’t overcrowd the pan. Once cooked, drain on paper towels to remove excess oil. Serve hot!
