Chickpea Fritters With Garlic Paprika Aioli
"I created this recipe for chickpea fritters with garlic paprika aioli using @simplyorganicfoods spices in partnership with @thefeedfeed to encourage people to take a break and create #organicmoments with friends and family during the week. the holiday season can be extremely busy, especially on the weekends. I love taking the time to host a few friends during the week. I usually have friends over on thursdays so that we can catch up on shows that we have missed throughout the week. yelling at the tv with friends and commentating is way better than doing it alone. #thursdaymoments #feedfeed #sponsored"
-- @cookingwithcocktailrings


For the chickpea fritters:

1 cup chickpea flour

1/2 cup chopped canned chickpeas

1/4 cup grated Parmesan cheese

2 1/2 teaspoons freshly squeezed lemon juice

1/4 teaspoon Simply Organic Ground Sage

1/4 teaspoon Simply Organic Garlic Powder

Kosher salt, to taste

Vegetable oil, as needed, for frying

For the garlic smoked paprika aioli:

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon Simply Organic Smoked Paprika

3 cloves garlic, minced

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped parsley, for garnish


For the chickpea fritters:

Line an 8-inch square baking pan with plastic wrap. In a medium saucepan over-low heat, whisk the chickpea flour with 2 cups of water until smooth. Cook, stirring constantly until thick, about 5 minutes. The mixture should be about the just thicker than the consistency of cake batter.

Remove the mixture from the heat and stir in the chickpeas, Parmesan cheese, lemon juice, sage and garlic powder. Season to taste with kosher salt. Let cool then spread the mixture in the prepared pan in an even layer. Freeze the mixture until just about solid, about 1 hour and 30 minutes.   

Remove the chickpea mixture from the freezer, take it out of the mold and discard the plastic. Cut into 1/2” x 1/2” strips, about the size of thick-cut fries.

Heat a large skillet over medium heat, add 1-inch of vegetable oil and heat to 350º. Fry the chickpea fritters, working in batches, until crisp, about 2 minutes. Remove the fritters to a paper-towel-lined plate to drain. Sprinkle with salt

For the garlic smoked paprika aioli:

In a small bowl whisk together the mayonnaise, olive oil, paprika, garlic lemon juice, salt and black pepper until thoroughly combined. The aioli can be made three days ahead of time and refrigerated in an airtight container.

To serve:

Serve chickpea fritters hot topped with chopped parsley for garnish. Serve the garlic smoked paprika aioli on the side for dipping.

Makes about 1 1/2 dozen fritters.

See more recipes from @cookingwithcocktailrings