Chickpea Fritters with Salsa Verde and Queso Fresco
Servings 2
Ingredients
Salsa verde
- 1 cup parsley
- ½ cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1 teaspoon ground toasted fennel
- ½ teaspoon coriander
- ½ teaspoon red pepper flakes
- salt and pepper
Chickpea Fritters
- 14 ounces canned chickpeas drained and rinsed
- ¼ cup all-purpose flour
- 3 tablespoons chopped cilantro
- 2 tablespoons salsa verde
- 1 tablespoon minced garlic
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- oil for cooking
Remaining ingredients
- ¼ cup crumbled queso fresco
Instructions
- Prepare the salsa verde. Add the parsley, olive oil, lemon juice, garlic, lemon zest, fennel, coriander, and red chili flakes in a food processor. Pulse until the mixture is roughly chopped and combined. Season with salt and pepper. Alternatively, chop the herbs and garlic by hand and combine with the remaining ingredients. Set aside.
- Meanwhile, prepare the chickpea fritters. In the same food processor, pulse the chickpeas until roughly chopped. Add the remaining ingredients and pulse until combined but not completely pureed. You still want some texture in the chickpea fritters.
- Heat 2 tablespoons oil in a nonstick saute pan over medium heat. Form chickpea mixture into balls about 2-3 tablespoons big. Lay in the pan and flatten into patties. Pan fry until golden brown on both sides, about 5 minutes. Remove from pan and repeat with remaining chickpea mixture, adding more oil as needed.
- Drizzle salsa verde on top of chickpea fritters. Top with crumbled queso fresco. Serve immediately.
Notes
The salsa verde and chickpea fritter mixture can be prepared the day before. However, the salsa verde will dull in color over time.
