Susie Csorsz Brown
My boys loved these. I had the idea to make these, and found several recipes online. If your kids will rebel against any of the flavors, then change it up. The great thing about chickpea flour is how versatile the flavor is; it pretty much will go whatever direction you want. The boys even loved this in their lunch boxes.
I bet you could probably cook this in a hot oven, too, and skip the pan frying.
makes enough for 5 (but not a lot of left-overs)
2 cups chickpea flour (besan, if you are shopping in an Indian food shop)
1 tsp salt
1/2 tsp baking soda
1/2 tsp cumin
1/2 tsp coriander
½ tsp yellow curry powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tsp red wine vinegar
1 cup hot water
1 cup thinly sliced greens (chiffonade, if you want to be fancy. I used kale, but you could use spinach or chard)
about 1/4 cup olive oil, for pan frying
For serving: Salted yogurt: 1 cup plain yogurt (Greek, if you have it) + ½ tsp salt and fresh ground pepper
Whisk to combine the chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and smoked paprika. Once the dry ingredients are blended, add the vinegar and water, and stir to combine (it will be a thick, lumpy mixture). Let the mixture sit for 10 minutes to give the chickpea flour a chance to hydrate. And the greens.
Heat up a nonstick skillet over medium high heat, and add enough olive oil to coat the bottom of the pan. Use a cookie scoop and drop scoops into the hot pan. Let the patties cook for about 2 minutes on each side until they’re golden brown, and you’ll see them puff up considerably. Drain them briefly on paper towels after frying and enjoy them while they’re hot! You can serve them with a bit of salted yogurt, hummus, or whatever else you come up with.