Best Vegan Yeshimbra Assa Ethiopian Chickpea Fritters Recipes

CHICKPEA FRITTERS

Chickpea fritters image

Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead

Provided by Adam Shaw

Categories Dinner

Time 20m

Yield Makes a batch of 12

Number Of Ingredients 17

Ingredients

1 red pepper, diced
2 shallots, diced
2 carrots, grated (smallest function)
2 cloves of garlic, grated
peel of 1 lemon, grated
1 thumb size piece of ginger, peeled and grated
1 x 400g can of chickpeas, drained
1tsp garam masala
1tsp cumin
1tsp ground coriander
3tbsp plain flour (or any gluten-free alternative)
1 egg
30g fresh coriander, chopped
vegetable oil, for frying
half a cucumber, grated
1 clove of garlic, grated
approx 150g Greek yoghurt (or a dairy-free alternative)

Steps:

Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
Add the egg and mix well then sieve over the flour and mix again.
Shape into small discs and fry for around 3 minutes a side in a little olive oil.
When cooked remove and place on kitchen paper to cool.
To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.

Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE

Yeshimbra Assa -- Ethiopian Chickpea

Make and share this Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce recipe from Food.com.

Provided by Sackville

Categories Ethiopian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chickpea flour
2 teaspoons salt
1 teaspoon white pepper
3/4-1 cup water
2 tablespoons finely grated onions
1 teaspoon finely chopped garlic
vegetable oil, for frying
2 cups finely chopped onions
1/4 cup vegetable oil
1/2 cup berbere
1 tablespoon finely chopped garlic
1 1/2 cups water
1 teaspoon salt

Steps:

Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
As they brown, transfer them to paper towels to drain.
Once you are done the fish you can make the sauce.
In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
Season with salt and then place the "fish" in the skillet and baste them with the sauce.
Lower the heat, cover the pan and simmer for 30 minutes.
To serve, arrange the "fish" on a platter and pour the sauce over them.