Reggae- Caribbean music originally from Jamaica.
This recipe serves 4 people.
These fritters are super crunchy on the outside, moist and fluffy on the inside and packed full of protein and flavor. You can serve it as a savory snack, for breakfast or even for lunch alongside some fried plantains and rice. A tangy tamarind chutney and your favorite hot sauce compliments this dish best.
1 big can (800g) Chickpeas
1 hand full of fresh coriander
1 lime (juice & zest)
4 tbsp Tahini
200g fresh spinach, finely sliced
1 tbsp green seasoning
1 small shallot, diced
Salt Pepper Scotch bonnet (optional)
2 tsp cumin
150-200g of flour
1 tsp baking powder
4 tbsp chia seeds
1.The Prep Work
Drain and rinse the chickpeas and pat them dry with a paper towel. Clean and finely slice your spinach, dice your shallot and finely mince the fresh coriander. Clean, wash and cut your vegetables/fresh seasonings and prepare them for the dish.
2. The Batter
Pour your chickpeas in a big bowl and use a potato masher or a fork to break them up. You should leave some of the chickpeas whole for added texture. Add your lime juice, lime zest, tahini, coriander, diced shallot, cumin, salt, pepper, green seasoning, and spinach to your chickpea mix and stir in very well to combine all flavors. Now sifts in your flour and baking powder, slowly adding water while you combine and mix in everything together. You should have a thick and gooey batter, similar to a pancake batter. Once everything is well combined, set aside.
Now it is time to fry the fritters. In a large frying pan, add some oil and heat it to a medium heat. Using a spoon, scoop out some of your batter and drop it into the oil. Fry on each side until golden brown for 2-3 minutes. Once they are crispy golden brown all around, place them on a paper towel to absorb any left-over oil. Repeat this process until the batter is finished.