Chickpea and bocconcini fritters
Most of us have a can or two of chickpeas or beans in the cupboard and sometimes you may wonder what to do with them. Well, here's one to try. Wholesome, lightly spiced chickpea and bocconcini fritters. Choose your favourite condiment and get dipping!
- 1 brown onion, finely diced
- ¼ cup extra virgin olive oil
- 2 x 400g cans chickpeas, drained
- 4 cloves garlic, minced
- 1 tsp ground fennel seed
- 1 tsp ground cumin
- 1 tsp chilli flakes
- juice of 1 lemon
- ½ cup semolina
- salt flakes and freshly-milled black pepper
- 12 mini bocconcini balls, finely diced
- 1 cup plain flour
- 2 eggs, beaten
- 1½ cups breadcrumbs
- vegetable oil, for deep frying
- saffron aioli and chopped parsley, to serve
1 Sauté the onion in half the olive oil for 3 minutes, until softened, then combine with the chickpeas, garlic, spices and lemon juice in the bowl of a food processor and purée until very smooth. Fold in the semolina then season with salt and pepper and fold in the bocconcini.
2 Pipe the mixture into small cylinder shapes on a lined tray, then freeze until firm. Dust with flour, shaking off the excess, dip in egg, then coat well in breadcrumbs. Fry until golden brown then drain well, sprinkle with salt, and serve with saffron aioli and chopped parsley.