Savory Garlic Ginger Chickpea Fritters with Thai Peanut Sauce
These fritters are delicious! They're great as an entree with or as an appetizer with simply the peanut sauce. They're also really good the second day cold!
- 1 can of chickpeas
- 1 teaspoon of ginger
- Half teaspoon of finely minced or crushed garlic
- About 1/4 of a cup of finely chopped green onion
- Juice of half a small to medium ripe lime
- Salt, cayanne pepper, and cumin to taste
- 2 or 3 tabelspoons of Consorzio mango salad dressing
- Enough flour to bind and thicken, about two or three tablespoons
- 4 tablespoons of Chunky or smooth peanut butter
- 2 tablespoons of coconut milk
- A little bit of mint if you'd like, same goes for a dash of chili oil
- Drain your chickpeas then mash the them with a fork in a large bowl and add the minced ginger and garlic (you can use more or less of both depending on how strong you like your flavors, same goes for the spices). Next add the salt and spices along with the mango dressing and lime juice. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well.
- Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside.
- For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying
- For the peanut sauce, simply combine your peanut butter, coconut milk, mint, and chili oil and microwave or heat on the stove top until smooth and creamy.
- Serve over couscous or rice and top them with a bit of peanut sauce.