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Curried Chickpea and Onion Fritters


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5 from 1 review


  • 1 can of chickpeas, rinsed
  • 1/4 cup parsley, roughly chopped
  • half of a medium-sized red onion, chopped
  • 1/2 cup bread flour
  • 3 TB chickpea flour
  • 1/2 tsp baking powder
  • 1/2 cup unsweetened almond milk
  • 1 1/2 tsp Ener-G
  • 1 TB raw tahini
  • 2 tsps curry powder
  • oil for frying
  • salt
  • Equal parts Vegenaise and sriracha, mixed for the dipping sauce


  1. Place half of the chickpeas into a bowl and roughly mash them with a fork. Add in the rest of chickpeas, parsley, chopped onion and the flours.
  2. In a measuring cup, add the milk, Ener-G, tahini and curry powder. Whisk until well combined, then add to the chickpea mixture. Mix everything up, cover and place in the refrigerator to chill for at least an hour.
  3. When you are ready to fry, place plenty of oil into a small saucepan over medium-high heat. After about 8-10 minutes, it should be ready. Throw a pinch of the batter into the oil—if it sizzles immediately, you are ready to fry.
  4. Stir up your chickpea batter with a strong fork. Scrape out a bit of the batter, keeping a messy shape to it. Slowly slide it into the oil and fry until golden brown, about 5 minutes. Remove with a heat-resistant slotted spoon or tongs and place on paper towels to drain. Sprinkle it with some salt immediately after taking it out of the oil.
  5. To achieve crispy fritters, only fry one or two at a time—if you add to many, it reduces the temperature of the oil, leaving you with soggy and oily fritters.
  6. Serve immediately with the sriracha-vegenaise sauce.