chickpea fritters

source: martha stewart

this is modified from an old martha stewart magazine recipe. i've memorized it, so it's morphed over the years to be whatever i can remember to do. i've made it so much now, that this is what i tend to repeat each time i make it.

[pictured with tzatziki]

5 tablespoons olive oil
1/2 large onion, finely chopped
2 tablespoons sesame seeds
2 teaspoons cumin
2-3 pinches cayenne pepper
2 cans chickpeas {drained & rinsed}
1 egg
1-2 tablespoons lemon juice
1/4 - 1/2 cup flour 


1. in a pan over medium-high heat, saute the onion in 1 tablespoon olive oil until tender & slightly caramelized.

2. add sesame seeds, cumin, & cayenne, & saute another 1-2 minutes to develop the flavors.

3. in a food processor, add chickpeas, egg, lemon juice, & onion mixture.  pulse until smooth.

4. transfer chickpea mixture to a bowl, & add flour a few tablespoons at a time until able to make small patties. {will still be a little sticky.}

5. make small patties, approximately 2-3 inches across & 3/8" thick.

6. add patties as you make them to a saute pan over medium to medium-high heat in 2 tablespoons olive oil. {work in two batches, & add more olive oil as needed.} cook 2 minutes on each side until golden brown.

serve hot or room temperature. great with tzatziki!